Ingredients

Cooking new potatoes in the air fryer requires only a handful of ingredients you likely already have in your pantry.

• Red potatoes: Small, creamy, and mildly sweet red potatoes (also known as red skin and new potatoes) are a must for this air fryer recipe. Though I use small red potatoes for this dish, other small, tender potatoes, such as Yukon Gold potatoes, would also work. However, avoid using potatoes with too much starch—such as russet potatoes—as they won’t crisp up or tenderize as well as other potato types.
• Oil: I use olive oil to give my little red potatoes their irresistible crispiness and well-seasoned exterior. However, you may substitute olive oil with any other mild-flavored oil, like avocado oil or ghee.
• Seasonings: I chose to season my air-fried new potatoes with a basic, savory mix of dried thyme, garlic powder, paprika, salt, and ground black pepper. To give your potatoes extra smoky undertones, you may also use smoked paprika.

How to Cook Red Potatoes in the Air Fryer?

Making baked red potatoes in the air fryer is one of the quickest, simplest ways to delight your tastebuds and cut your kitchen prep in half. Six steps and twenty minutes are all you need to make this mouthwatering side.

1. Prepare the air fryer: Preheat the air fryer to 400 degrees F.

2. Combine the seasonings: Take out a large bowl and add the olive oil, dried thyme, garlic powder, paprika, salt, and pepper. Whisk until thoroughly combined.
3. Toss potatoes: Add the baby red potatoes to the seasoning mixture and toss until each potato has an even coating.
4. Arrange the cut potatoes: Place the seasoned potatoes in the air fryer basket, arranging them in a single even layer without overcrowding.
5. Air fry the red potatoes: Cook the potatoes for about 15 minutes, shaking the basket every five minutes, until the potatoes are tender when pierced with a knife. If the potatoes aren’t fork-tender at the end of 15 minutes, continue cooking them in one-minute increments until done.
6. Serve: Transfer your fresh air-fried red potatoes onto a serving platter and serve with your favorite sauce on the side.

Other Potato Side Dishes You Might Also Like

Making crispy red potatoes in the air fryer is one of my favorite ways to please a crowd. For even more fan-favorite potato dishes, these tasty recipes will fill your menu with creamy, savory goodness every night of the week.

• Smashed Fingerling Potatoes
• Muffin Tin Potatoes
• Garlic Rosemary Mashed Potatoes
• Mashed Sweet Potatoes

If you try this crispy Air Fryer Red Potatoes recipe or any other one of our Air Fry Recipes, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Red Potatoes Recipe

Get ready to tantalize your taste buds with this Air Fryer Red Potatoes recipe! In just 20 minutes, you can transform simple ingredients into a delectably crispy and flavorful weeknight dinner side dish or snack. Use this easy recipe to make a delicious side dish or a quick snack that is guaranteed to impress.

Course Vegan side dish

Cuisine American Vegetarian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 113kcal

Author Aysegul Sanford

Ingredients

• 1 pound baby red potatoes washed, blemishes removed and halved (no need to peel)
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Preheat the air fryer to 400 degrees F.
• In a large mixing bowl, whisk together the olive oil, dried thyme, garlic powder, paprika, salt, and pepper.
• Add the baby red potatoes and toss to combine.
• Place the potatoes in a single layer into the air fryer basket, being sure not to overcrowd them.
• Cook the potatoes until tender when pierced with a knife, about 15 minutes, shaking the basket every 5 minutes. If not tender after 15 minutes, continue to cook in 1-minute increments until done.
• Transfer the air-roasted potatoes onto a serving platter and serve.

Notes

• Yields: This recipe makes 1 pound air fried red potatoes that are ideal for serving 4 people. The nutritional values below are per serving.
• Rinse and dry: It is important to make sure the potatoes are dry before tossing them in the olive oil mixture to ensure that the potatoes are evenly coated and can crisp up during the cooking process. 
• Do not overcrowd your air fryer: Cook in batches, if needed, so that the heat is evenly distributed and they have enough room to crisp up.
• Sprinkle it while it’s still hot: Though optional, you may sprinkle your air-fried small red potatoes with additional salt, herbs, and parmesan cheese directly after cooking (while the potatoes are still hot). Doing so ensures that the baby red potatoes heat and develop the new flavors—making them as rich and savory as possible—while also melting any additional cheese.
• Storage: To ensure maximum crispiness, I recommend air frying them right before serving. However, you can store your leftover potatoes in an airtight container in the fridge for up to 3 days.
• Reheat: To reheat, place them in the air fryer at 350 degrees F. for 5-7 minutes or until warmed through.
• Oven roasting: If you do not have an air fryer, you can roast your red potatoes in the oven. Simply use 2 tablespoons of oil (instead of one), transfer the cut potatoes onto a parchment-lined baking sheet, and roast in a preheated 450-degree oven for 25-30 minutes.

Nutrition

Calories: 113kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 312mg | Potassium: 526mg | Fiber: 2g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg

The post Air Fryer Red Potatoes appeared first on Foolproof Living.

Ingredients

Sophisticated yet nutritious, this air-fried butternut squash recipe only uses simple ingredients that you probably already have on hand.

• Butternut squash: Fresh, unblemished butternut squash is the key to making air fryer roasted squash. When selecting your squash, look for ones with an intact stem, a dark beige color, and matte skin. Once your squash is ready, peel and cut it into 1-inch cubes. Be careful when cutting it into cubes. If you are new to it, check out my foolproof guide to cutting butternut squash before you start. Also, to simplify your meal prep, you may use store-bought, pre-cut butternut squash for this recipe. However, remember that these cubes tend to be larger, so you may need to cut them into smaller, 1-inch cubes before tossing them in your seasoning mixture. 
• Olive oil: I use olive oil to help my seasoning mix adhere to the butternut squash and give each cube a beautifully roasted exterior. However, you may also use avocado oil or coconut oil if you prefer.
• Garlic powder: Though both have a robust garlicky flavor, I recommend using garlic powder instead of minced garlic for this recipe. Garlic powder allows for a more even flavor coating, ensuring every bite of your squash explodes with a rich, gourmet taste.
• Seasonings: You only need Kosher salt and black pepper to give your air fryer butternut squash cubes a deliciously savory, sophisticated flavor.

How to Air Fry Butternut Squash?

Roasting butternut squash in the air fryer is a cinch when you follow these simple instructions. In six steps and fifteen minutes, your squash will come out delectably caramelized, rich, and soft.

1. Prepare the air fryer: Preheat the air fryer to 375 degrees F. If you bought your squash as a whole, cut it into cubes using our guide on how to cut butternut squash.

2. Toss the cubed butternut squash: Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add the ground cinnamon, ground cumin, nutmeg, and maple syrup (or sweetener of choice) to the mix. Then, toss the ingredients to ensure each butternut squash cube has an even coating of the seasonings.
3. Transfer the seasoned butternut squash: Place the cubed butternut squash into the air fryer basket, ensuring they lie in a single layer. If your cubes don’t all fit, air fry them in two batches.
4. Cook: Air fry the butternut squash for 15 minutes or until fork tender, shaking the basket halfway through.
5. Check for doneness: I think the best way to check doneness (and tenderness) when air frying butternut squash is to pierce a cube with a knife. The batch is ready to eat if the blade gently enters and exits the air fryer squash cube. If the cube is still tough, cook the basket in one-minute increments until done.
6. Serve: Once you’ve roasted the butternut squash in your air fryer, transfer the cooked cubes to a serving platter. If preferred, drizzle the squash with a teaspoon of maple syrup for additional sweetness.

How to Make Ahead and Store It

It’s no secret that air fryer-roasted butternut squash is best on the day you make it. However, these pro storage tips will ensure that no bite will go to waste when putting away your leftover squash.

• Store: When storing your butternut squash, first let the leftovers reach room temperature. Then, transfer it to an airtight container and store it in the fridge for up to three days.
• Reheat: To reheat your air-roasted squash, place it in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.

Ways to Use Air-Fried Butternut Squash

When you air fry butternut squash cubes, you’ll unlock countless other recipes to fill your table with sweet, savory, and garden-fresh flavors. Below are just a few of my favorite ways to incorporate this winter squash into my menus:

• Serve it as a healthy Thanksgiving side dish: What better way to celebrate the holiday season than with air fryer winter squash? This hassle-free recipe makes for the perfect Thanksgiving side dish, complementing your favorite holiday mains with gorgeous color, caramelized taste, and simple prep.
• Add it to salads: This recipe makes the most delicious crispy roasted squash, which pairs beautifully with any of your fall salads. I especially like using it in Ina’s Butternut Squash Salad or Ottolenghi’s Butternut Squash Feta Salad for a surprisingly complex, rich, and healthy dish.
• Turn it into soups: Tender, mild, and exquisitely caramelized, air-roasted butternut squash is one of my favorite recipes to add to creamy soups. My Thai Butternut Squash Soup is a vegan dish brimming with aromatic, nutty flavors, while Butternut Squash Chicken Soup will warm your belly with a hearty, nutritious taste.
• Add it to pasta or pizza as a topping: Believe it or not, air fryer cubed butternut squash makes for the perfect addition to all your Italian favorites, including pasta and pizza recipes. With this easy air fryer recipe, you can add a sumptuously sweet flavor to all your go-to weeknight meals.

FAQs

Want to know more about roasting squash in the air fryer? This handy FAQ will answer all your most pressing questions, whether you’re wondering about recommended cooking time or proper veggie prep.

Other Air Fryer Vegetable Recipes You Might Also Like

Preparing air-roast butternut squash is an exceptionally tender, flavorful, and quick way to pack nutrition into your weekday meals. For even more delectable veggie recipes, this collection has just a few fan favorites that will satisfy the whole family.

• Eggplant in Air Fryer
• Air Fryer Corn on The Cob
• Fresh Green Beans In Air Fryer
• Asparagus in Air Fryer

If you try this Air Fryer Butternut Squash recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Butternut Squash Recipe

Made with just a few simple ingredients, this Air Fryer Butternut Squash makes a great side dish or addition to salads, pasta, and pizza dishes. With many seasoning options, you can take this basic recipe and customize it to your liking.

Course Vegetarian Side Dish

Cuisine American

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 90kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 6 cups butternut squash cubes* from a 2.5 pounds squash (peeled)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Kosher salt
• ¼ teaspoon ground black pepper

Optional Add-ins

• 1 teaspoon ground cinnamon optional
• ½ teaspoon ground cumin optional
• Pinch of nutmeg optional
• 1 teaspoon maple syrup or brown sugar plus more for drizzling if preferred

Instructions

• Preheat the air fryer to 375 degrees F.
• Place the diced butternut squash, olive oil, garlic powder, Kosher salt, and pepper in a large bowl. If using, also add ground cinnamon, ground cumin, nutmeg, and maple syrup. Give it a good toss, ensuring that all the butternut squash cubes are coated with the seasonings.
• Transfer the seasoned butternut squash into the air fryer basket in a single layer. If they don’t fit, you may have to air fry them in two batches.
• Air fry for 15 minutes or until fork tender, making sure to shake the air fryer basket halfway through the process.
• To check tenderness, pierce a cube with a knife. If it goes in and out gently, the squash is done. If not fully tender, cook in 1-minute increments until done.
• Transfer to a serving platter. If preferred, drizzle the butternut squash cubes with a teaspoon (or more) of maple syrup.

Notes

• Yields: This recipe, made with 2 ½ pounds of squash, yields about 5 to 6 cups of air-fried cubed butternut squash, which is ideal for 6 servings. The nutritional values below are per serving.
• Halved Squash: If you prefer to use halved squash instead of cubed squash, check out our Air Fryer Butternut Squash Halves recipe.
• Cutting butternut squash: If you are new to cutting squash, check out our guide on How To Cut Butternut Squash into cubes.
• Evenly sized: For best results, it is important that your squash cubes are similar in size. Please keep in mind that there’s a direct correlation between air frying time and the size of the cubes, so keeping them uniform will ensure they are evenly cooked.
• Adding sweetener: We intentionally limited the amount of sugar (maple syrup or brown sugar) to a small amount (only 1 teaspoon) as too much sugar might cause squash cubes to over-caramelize and potentially burn. If you prefer your dish to be sweeter, feel free to drizzle it with maple syrup after it is cooked (while it is still warm.)
• Store: Bring leftovers to room temperature and then transfer them to an airtight container and store them in the fridge for up to three days.
• Reheat: To reheat, place the cubed squash in the air fryer at 350 degrees F. for 3-5 minutes. Be sure to shake the basket halfway through reheating to ensure even cooking.
• Frozen Butternut Squash Cubes: We also tested this recipe using a 15-ounce bag (standard size) of frozen butternut squash cubes that we bought from the grocery store. If you prefer to use frozen squash, you can follow the recipe as written but adjust the amount of oil and seasoning based on the weight of your squash. In our case, we halved the seasoning and oil. You do not need to wait for it to thaw. Just extend the air frying time to 20 minutes. Finally, be aware that because the butternut squash is frozen, when you air fry it, it will lose most of its moisture and the cubes will become smaller.

Nutrition

Calories: 90kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 394mg | Potassium: 507mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14886IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 1mg

The post Air Fryer Butternut Squash appeared first on Foolproof Living.

Ingredients

Healthy, natural, and tasty, this air fry winter squash recipe only uses a handful of simple ingredients to get its irresistibly mouthwatering flavor.

• Butternut squash: The most essential ingredient in this air fryer recipe is—you guessed it!—butternut squash. Begin by selecting a butternut squash with a firm texture, matte surface, and no bruises. Then, cut it in half lengthwise with a sharp knife. Though slicing butternut squash may seem daunting, you’ll find all the pro tips you need in my foolproof guide on How to Cut Butternut Squash. You also don’t need to peel your squash before using it in this recipe, though you may use a vegetable peeler to remove the skin if you prefer.
• Olive oil: Olive oil is crucial to giving your air roast butternut squash a moist, tender, and perfectly crisp taste. However, you may also use any other mild-flavored oil, such as avocado oil, melted butter, or ghee.
• Seasonings: All you need is garlic powder, kosher salt and pepper to bring out the natural flavors of the squash. Optionally—depending on your recipe—you may also sprinkle your squash with cinnamon, nutmeg, cayenne pepper, and pumpkin spice for an extra warm, sweet, and spicy taste.
• Optional sweetener: Though not necessary, you may also add light sweeteners like maple syrup or brown sugar to your whole squash to enhance its caramelization and give it a sweet flavor.

How to Air Fry Butternut Squash Halves

There’s no secret to preparing butternut squash in the air fryer whole. These simple instructions will guide you every step of the way, giving you tender, caramelized squash halves in just half an hour.

1. Prepare the air fryer: Preheat the air fryer to 375 degrees F.

2. Cut the butternut squash: Place the whole butternut squash on its side on your cutting board. Be sure to hold it firmly around its middle with your non-dominant hand. Using a sharp chef’s knife in your free hand, trim off the stem by cutting off about half an inch. Then, while holding it in its side position, cut the squash in half lengthwise through its center, beginning from the top and working your way to the bottom. Remember that you may have to jerk the knife back and forth while applying pressure to loosen the blade while cutting. Use a spoon to scoop out the seeds and pulp from the core of the cut squash. You may either discard them or save the seeds to roast later.

3. Season the squash halves: Brush the cut side of the squash halves with olive oil and season them with garlic powder, salt, and pepper.
4. Air fry the butternut squash: Place the halved squash cut side down into the basket of the air fryer and cook them for 22 minutes.
5. Flip the squash: Flip the squash halves so their cut sides face up and cook them for an additional 10 minutes.
6. Check for doneness: Insert a sharp knife into the neck (i.e., the vertical top) of the squash. If the knife pierces the flesh easily, it’s ready to remove from the heat. If the knife encounters some resistance, continue cooking the squash in one-minute increments until done.

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Air Fryer Butternut Squash Halves Recipe

If cooking the whole butternut squash sounds daunting, try cooking them in the air fryer. The good news is that with this recipe, making Air Fryer Butternut Squash Halves is not only easy but also convenient compared to other methods.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 32 minutes minutes

Total Time 37 minutes minutes

Servings 1 butternut squash

Calories 379kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• 1 whole butternut squash approximately 2.5 pounds, cut in half lengthwise
• 1 teaspoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Pre-heat the air fryer to 375 degrees F.
• Using a sharp chef’s knife, place the whole butternut squash on its side on your cutting board. Hold it firmly in the middle with your non-dominant hand. Trim the stem (the top) by cutting about ½-inch off. While still holding it firmly on its side, cut it vertically (or from top to bottom direction) in the middle. As you are cutting, you may have to jerk it back and forth while applying a little pressure to loosen it.*
• Brush the cut sides of the butternut squash with olive oil and season with garlic powder, salt and pepper.
• Place the butternut squash halves cut side down* and cook for 22 minutes.
• Flip the butternut squash halves and cook for an additional 10 minutes.
• Insert a knife in the “neck” of the squash. If it pierces easily, it should be ready. If it does not feel tender, cook in 1-minute increments until done.

Notes

• Yields: This recipe makes one whole butternut squash with two halves, which is good for 2 servings. The nutritional values below are per serving.
• Cutting the squash: It is imperative that you use a sharp knife and take your time as you are cutting the squash. If you are new to the process, be sure to check out our how-to guide to cutting butternut squash like a pro.
• Sweetener: If you prefer, you can use a sweetener like maple syrup or brown sugar. However, we recommend brushing (or sprinkling) your butternut squash halves with the sweetener of your choice in the last 5 minutes of air frying to prevent over-caramelization or burning.
• Start with skin side down ensures that your squash halves cook more evenly, as it allows for better air circulation and helps trap moisture in the skin of the squash to keep the veggie from drying out. It also results in better caramelization, as the flesh side of the squash will have more direct contact with the heat of the air fryer basket.
• Storage: You can store your leftover halved squash in an airtight container in the refrigerator for up to three days.
• Reheat: To reheat your air-fried squash halves, cook them in the air fryer at 350 degrees F. for 5-7 minutes or until heated through.
• Cubed Butternut Squash: If you prefer to air fry cubed butternut squash, check out our Air Fryer Butternut Squash recipe.

Nutrition

Calories: 379kcal | Carbohydrates: 89g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1194mg | Potassium: 2665mg | Fiber: 15g | Sugar: 17g | Vitamin A: 79728IU | Vitamin C: 158mg | Calcium: 364mg | Iron: 5mg

The post Air Fryer Butternut Squash Halves appeared first on Foolproof Living.

If you want to learn more, we have a great library of whole grains, including Black Rice, Bulgur Wheat, Quinoa, and Wild Rice.

Ingredients You’ll Need to Make Jasmine Brown Rice

In and of itself, jasmine brown rice is a 2-ingredient recipe. The additional ingredients add that much more flavor, character, and color. We will need:

• Rice: Brown jasmine rice, also referred to as whole-grain jasmine rice, brown Thai rice, jasmati brown rice, or unpolished rice, is a type of long-grain brown rice coming from Thailand and Southeast Asia. Its distinctive light brown color comes from retaining the outer layers, which are removed, along with the germ, to create white jasmine rice. Because jasmine brown rice is a whole-grain rice, it has a slightly matte finish, nutty taste, and chewy texture. You can find it in the global section of the grocery store, specialty Asian markets, or even online. My favorite brands are Lundberg organic brown jasmine rice (affiliate link) and Mahatma Jasmine Brown Thai Fragrant Whole-Grain Rice (affiliate link). We tested this recipe using these two brands of rice.
• Cooking liquid: Water is the most common cooking liquid for rice and offers the easiest approach. With that being said, you can add more flavor by swapping the water for Chicken Stock, Vegetable Broth, or Veggie Scrap Stock instead.

Optional Add-Ins

While the below additions are optional, I chose to use them in the recipe for extra flavor. Luckily, they are ingredients that you probably already have on hand.

• Olive oil or butter: To give the rice a glossy sheen and extra flavor, add 1-2 tablespoons olive or butter right into the cooking liquid.
• Kosher salt: Adding salt at the beginning of cooking will enhance the natural flavor of the rice.
• Black pepper: For some slight heat, I like to add freshly ground black pepper after the rice is done cooking.
• Fresh herbs: A sprinkle of fresh parsley at the end adds both color and flavor. However, feel free to adjust the herbs you choose based on the dish you are serving it with. I usually pair it with different herbs that complement Asian flavors, like cilantro, mint, basil, or scallions.

Brown Jasmine Rice Cooking Instructions (Stovetop)

This Thai brown jasmine rice recipe is a cinch to make. Since brown rice takes longer to cook than white rice, the hardest part is waiting for it to finish on the stove. Here’s how I like to do it:

1. Rince rice: Place rice in a colander and rinse under cold water until the water runs clear, 20-30 seconds.
2. Boil water: In a heavy-bottomed, medium saucepan over high heat, add 2 cups of cooking liquid, along with the olive oil and salt (if using). Bring to a boil.
3. Add rice: During our recipe testing, we found that the best brown jasmine rice-to-water ratio is 1:2. Therefore, as soon as your cooking liquid comes to a boil, add 1 cup of rinsed and drained rice to the cooking liquid.
4. Cover and cook: Cover with the lid, and reduce the heat to low. Simmer for 30 minutes without opening the lid. After 30 minutes, open the lid and check to see if the liquid is fully absorbed. If not, continue to simmer in 3-minute increments until the excess water has been absorbed.

5. Rest: Remove from the heat and rest the rice for 10 minutes with the lid on.
6. Fluff and serve: Gently fluff the rice with a fork. Season with black pepper and parsley, if desired. Serve.

How to Store and Reheat

Stovetop brown jasmine rice is a wonderful meal prep recipe. I like to keep a container of this whole grain in either the fridge or freezer so I can have a hearty side dish ready at a moment’s notice. To store properly, simply:

• Storage: You can keep leftover rice in an airtight container in the fridge for up to 5 days. Just be sure to first bring it to room temperature before storing it.
• Freezing: To freeze, first cool completely by spreading the rice out onto a baking sheet (this speeds up the process and prevents the formation of ice crystals in the freezer). Transfer to heavy-duty freezer bags or freezer-safe airtight containers with some room at the top for expansion. (If you are big into meal prep, package in 1-2 cup portions so you only pull out what you need.) Label, date, and freeze for up to 1 month.
• Thawing: Thaw frozen rice overnight in the refrigerator.
• Reheating: Splash a few tablespoons of water on the rice to rehydrate. Microwave on high in 30-second increments, stirring each time in between, until warmed through. Or steam or stir-fry in a skillet on the stove.

To make it easier, below is a breakdown of the brown jasmine rice-to-water ratio for each method of cooking:

Serving Suggestions

Brown rice is an incredibly versatile side dish that can be served just as is with stir-fried vegetables, added to soup and salads, turned into grain bowls, and in some cases, even transformed into dessert-like rice pudding. Make it a great addition to any of your favorite meat, chicken, seafood, and vegetarian meals. A few of my favorites are:

• Cauliflower Curry
• Chicken Teriyaki Stir Fry
• Slow Cooker Butter Chicken
• Thai Beef Curry

FAQs

If you try this Jasmine Brown Rice Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How To Cook Brown Jasmine Rice

Here’s the foolproof recipe for perfectly cooked brown jasmine rice on the stovetop. No special equipment is needed for this gluten-free and vegan side dish.

Course Side Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Resting time 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 203kcal

Author Aysegul Sanford

Ingredients

• 2 cups water*
• 1 cup Brown Jasmine Rice* thoroughly rinsed*

Optional add-ins:

• 1 tablespoon olive oil
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon parsley chopped, optional

Instructions

• Place your cooking liquid in a medium-sized saucepan over high heat. If using, add in olive oil and salt as well. Cover and bring it to a boil.
• Add the rice, stir to combine, and bring it to a rolling boil. Put the lid on and turn the heat down to low. Simmer for 30 minutes without opening the lid.
• At the end of the 30 minutes of simmering, open the lid and check whether or not the liquid is fully absorbed. If it hasn’t, then continue to simmer at 3-minute increments until no liquid is left.
• Turn the heat off and let it rest for 10 minutes with the lid on.
• When ready to serve, gently fluff it with a fork.
• If preferred, season with black pepper and garnish with chopped parsley. Serve.

Notes

• Yields: This recipe yields about 3 ½ cups cooked. A side serving is suggested at ½-1 cup, so it would be good for approximately 4 servings. The nutrition facts below are per serving.
• Cooking liquid: If you want to add more flavor, you can vegetable stock or chicken broth in place of water.
• Do not skip on rinsing: Rinsing the rice is an important step as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
• Jasmine Brown Rice: We tested this recipe using two different national brands: Lundbery Organic Jasmine Brown Rice and Mahatma Jasmine Brown Rice. They yielded similar results in terms of cooking time and the amount of cooked rice. However, please keep in mind that the age of the rice plays an important role in the final product. The fresher the rice, the more fragrant it will be. Additionally, if you decide to purchase brown jasmine rice from the bulk bin, the time of cooking might be different. We recommend using the visual cues we listed within the blog post to gauge doneness.
• Storage: You can keep leftover rice in an airtight container in the fridge for up to 5 days. Just be sure to first bring it to room temperature before storing it.
• Freezing: To freeze, first cool completely by spreading the rice out onto a baking sheet Transfer to heavy-duty freezer bags or freezer-safe airtight containers with some room at the top for expansion. If cooking Thai jasmine brown rice is a part of your meal prep, I recommend packaging it in 1-2 cup portions so you only pull out what you need. Label, date, and freeze for up to 1 month.
• Thawing: Thaw frozen rice overnight in the refrigerator.
• Reheating: Splash a few tablespoons of water on the rice to rehydrate. Microwave on high in 30-second increments, mixing each time in between until warmed through.

Nutrition

Calories: 203kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 591mg | Potassium: 112mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

The post How To Cook Brown Jasmine Rice appeared first on Foolproof Living.

Ingredients

Instant Pot brown jasmine rice is a 2-ingredient recipe. But I added a few additional flavorings and seasonings to give it that much more personality. We will need:

• Brown jasmine rice: Brown jasmine rice is a long grain rice with the outer coating (bran and germ) still intact. Look for brown rice, sometimes labeled Thai jasmine brown rice, in the international aisle at the grocery store, specialty Asian markets, or online sellers, such as Amazon. My favorite brands are Lundberg Organic brown jasmine rice (affiliate link) and Mahatma Jasmine Brown Thai Fragrant Whole-Grain Rice (affiliate link). This instant pot jasmine brown rice was tested using these two brands of rice.
• Cooking liquid: Use water for a clean, neutral flavor, or opt for Vegetable Broth, Chicken Stock, or Veggie Scrap Stock. Omit the salt if using stock instead of water.
• Olive oil: A mere teaspoon of olive oil gives the rice a nice glossy sheen. Feel free to swap it out for avocado oil, coconut oil, or ghee.
• Kosher salt: A little salt enhances the natural flavor of the rice and makes it that much more delicious.
• Black pepper: Freshly ground black pepper is best sprinkled on top at the end of cooking to preserve those natural oils.
• Fresh herbs: While not mentioned in the recipe card, fresh herbs or complimentary flavors really enhance the flavor of the rice and give balance to your meal. A few popular herbs and seasonings include fresh cilantro, basil, mint, green onions, lime juice, or sesame seeds.

How to Cook Brown Jasmine Rice in Instant Pot?

This Instapot brown jasmine rice recipe is so easy and virtually hands-free you’ll wonder why you never started cooking rice in the pressure cooker in the first place. Much like the rice setting on your rice cooker, this Instant Pot jasmine rice recipe is ready after the push of a button. Here are the step-by-step instructions:

1. Rinse the rice: Place the rice in a colander and rinse under cold water, stirring with your fingers (or a spoon) until water runs clear, 20-30 seconds.
2. Add ingredients to Instant Pot: Into the steel inner pot, add brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt. Give it a good stir.
3. Close lid: Secure the lid and set the pressure release to the “Sealing” position.
4. Pressure cook: Select “Manual” on high pressure and set it to 23 minutes of pressure cooking time. It should come to full pressure within the next 5-7 minutes. 
5. Release pressure: Natural pressure release (NPR) for 10 minutes, and then manually release the remaining pressure.

6. Fluff and serve: Carefully remove the Instant Pot lid and fluff with a fork. Season with black pepper and serve.

How to Store, Freeze, and Reheat?

This Instant Pot brown jasmine rice recipe bodes wonderful for meal prep, or simply any time you want to have whole grains on hand. Here’s how I like to store, freeze and reheat:

• Storage: Leftover rice will keep in an airtight container in the fridge for up to 5 days. To speed up the cooling process, spread the cooked brown rice out on a baking sheet (this prevents clumps from forming as the rice cools).
• Freezing: Once completely cool, transfer to a heavy-duty freezer bag or freezer-safe airtight container with some room at the top for expansion. (If you regularly meal prep, package the rice in 1-2 cup portions. This way, you only pull out what you need.) Label, date, and freeze for up to 1 month.
• Thawing: Thaw frozen brown rice overnight in the refrigerator.
• Reheating: Add a few tablespoons of water to the rice. Then, steam or stir-fry with your recipe in a skillet on the stove or microwave on high in 30-second intervals, stirring each time in between, until warm.

What to Serve it With?

Instant pot Brown rice is a nutritious and delicious side dish that can be served with vegetables alongside any main dish. With a delicious nutty flavor, it pairs beautifully with meat or vegetable-based dishes. Some of my favorites are:

• Thai: Really celebrate the floral, aromatic qualities of brown jasmine rice with Thai dishes like Thai Lemongrass Chicken, Thai Beef Curry, Chicken Teriyaki Stir Fry, and Cauliflower Curry.
• Beef: Give it a classic, all-around touch by serving alongside Pot Roast or Beef Tenderloin.
• Chicken & Turkey: Serve with your choice of poultry, like Turkey Meatballs, Baked Chicken Kebobs, or Slow Cooker Butter Chicken.

FAQs

Other Rice Recipes You Might Also Like:

If you are a fan of rice as much as I am, you might like the following basic rice recipes from the archives:

• How to make wild rice
• How to cook black rice

If you try this basic recipe for Instant Pot Brown Jasmine Rice, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Instant Pot Brown Jasmine Rice Recipe

Put your electric pressure cooker to use with this Instant Pot Brown Jasmine Rice recipe. It comes together with only 5 minutes of hands-on time and cooks perfectly fluffy and delicious every time.

Course Side Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 23 minutes minutes

Pressure time 17 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 180kcal

Author Aysegul Sanford

Ingredients

• 1 cup Brown Jasmine rice* rinsed thoroughly
• 1 ¼ cup water vegetable stock, or chicken stock
• 1 teaspoon olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper optional

Instructions

• Place rice in a colander and rinse under cold water until the water runs clear, 20-30 seconds while stirring with your fingers or a spoon.
• Place brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt in the insert of the Instant Pot. Stir to combine.
• Secure the lid and set the pressure release to the “Sealing” position.
• Select “Manual” on high pressure and set it to 23 minutes* of pressure cooking time.
• It should come to full pressure within the next 5-7 minutes. Let the pressure release naturally for 10 minutes, and then manually release the rest of the pressure.
• Carefully remove the lid. Fluff it with a fork.
• Season with black pepper and serve.

Notes

• Yields: This recipe yields approximately about 3 cups of cooked long-grain brown rice, which is ideal for 4 servings. The nutritional values below are per serving.
• Rice: We tested this recipe using two national brown jasmine rice brands, Lundberg and Mahatma. They delivered similar results in terms of cooking time, taste, and texture. Please keep in mind that the timing might be slightly different based on the brand.
• Cooking liquid: If you want your rice to be flavorful, you can vegetable broth or chicken stock in place of water.
• Rice to water ratio and time of cooking: The recipe, as written (1 to 1 ¼ rice to water ratio cooked for 23 minutes), yields soft and chewy brown rice. However, if you prefer it to be on the firmer side, with a bit more bite to it, use a 1:1 ratio of water to rice. In other words, for every 1 cup of brown rice, use 1 cup of cooking liquid and adjust the cooking time to 20 minutes.
• Storage: If you have any leftovers, bring them to room temperature and store them in an airtight container in the fridge for up to 5 days.
• Freezing: To freeze, cool completely by spreading the rice on a baking sheet. Transfer to a freezer-safe airtight container, label, date, and freeze for up to a month.
• Reheat: You can reheat it in a microwave-safe bowl in 30-second intervals, mixing after each time until it is thoroughly heated.

Nutrition

Calories: 180kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 298mg | Potassium: 105mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1IU | Calcium: 14mg | Iron: 1mg

The post Brown Jasmine Rice in Instant Pot appeared first on Foolproof Living.

If you are like me, a huge fan of apples and cinnamon, be sure to also check out our Apple Almond Flour Muffins, Apple Roses, and Dairy-Free Apple Crisp recipes.

Whether you are a morning person like me or someone who prefers to sleep until the last minute, I am pretty sure the unmistakably autumn aroma of this homemade apple oatmeal cooking on the stovetop will lure even the sleepiest member of your family out of bed.

It’s an easy way to set the mood for the fall season, and similar to my other breakfast bowl recipes, it’s ready in only 15 minutes. Bonus – it’s also vegan, dairy-free, paleo-friendly, and gluten-free!

Ingredients for Apple Cinnamon Oatmeal:

You probably already have a handful of ingredients you need to make this Cinnamon Apple Oatmeal in your pantry. Below is everything you need:

• Oil: We use oil to sautee apples and cinnamon before adding in the oats and milk. We use coconut oil, but avocado oil, butter, or clarified butter (also known as ghee) would also work in this apple oatmeal breakfast recipe.
• Fresh Apples: We use Honeycrisp apples, but any other variety of apples, like Fuji, Pink Lady, Gala, and Granny Smith Apples, would also work. Peeling them is optional, but we recommend cutting them into 1-inch cubes. You can also use two different kinds of apples if you want to take your apple pie oatmeal recipe to the next level.
• Spices: You’ll need ground cinnamon and a pinch of nutmeg.
• Nuts: We are using unsalted walnuts, but pecans or almonds would also work well in this recipe. If you have the time, we recommend toasting your nuts for a few minutes to enhance their flavors.
• Rolled Oats: Of all the different kinds of oats, rolled oats (also called old-fashioned oats) are probably the easiest to find, and therefore, it is what we are using in this apple oatmeal breakfast. Use gluten-free oats if you are following a gluten-free diet. If you are new to the world of oats and want to know more about them, be sure to check out our detailed articles on Rolled Oats vs. Steel-Cut Oats and Quick Oats vs. Rolled Oats.
• Milk: We used unsweetened almond milk, but any dairy or non-dairy milk (such as coconut milk, oat milk, or regular milk) would work in this recipe. You can also make Almond Milk from Almond Butter in a pinch. Either way, we recommend using sugar-free milk to keep it healthy.
• Superfoods: To boost protein and to keep you full for longer, we used a tablespoon of chia seeds. However, you can also add ground flax seeds, hemp seeds, and even your favorite protein powder to up the nutrition of this apple oats recipe.
• Sweetener: We wanted this homemade apple oatmeal recipe to be sugar-free, so instead of adding sugar to the mixture, we opted for a drizzle of maple syrup in the end. However, if you prefer it to be sweeter, you can use brown sugar, coconut sugar, honey, or regular granulated sugar and add it to the oatmeal mixture as you are cooking it.
• Optional Toppings: We sprinkled our apple and cinnamon oatmeal with diced apples, walnuts, and pomegranate arils for a pop of color. However, when it comes to toppings, the sky is the limit. Feel free to add a tablespoon of almond or peanut butter (a great way to add some protein to the recipe), raisins (or cranberries), and even a dollop of vanilla yogurt.

How To Make Apple Cinnamon Oatmeal on Stove Top?

The steps to making this easy apple cinnamon oatmeal recipe are twofold, and it only takes 15 minutes from start to finish. Below are the steps:

1. Saute apples and spices: Start by heating coconut oil in a small saucepan over medium-high heat. Add apples and sauté, stirring frequently, for 2-3 minutes. Add the ground cinnamon and nutmeg and cook for 10 more seconds.
2. Make oatmeal: Add the nuts, rolled oats, milk, and chia seeds (if using). Stir to combine and cook, keeping a close eye on it and stirring occasionally until thickened for 8-10 minutes.
3. Serve with toppings: Ladle into bowls, and garnish with fresh diced apples (or other fruits like pomegranate seeds), more nuts, and a drizzle of maple syrup. If preferred, you can sprinkle it with more ground cinnamon and an extra splash of milk.

On a side note, we based the recipe for this healthy apple cinnamon oatmeal on my Oatmeal with Almond Milk and Chia Seeds recipe, which happens to be one of the most popular recipes on Foolproof Living. It is a great recipe to show you how to make oatmeal on the stovetop if you are new to making oatmeal for breakfast or in need of a works-every-time recipe.

How To Meal Prep, Store, and Reheat?

One of the reasons why we love making this healthy apple cinnamon oatmeal is that it is a great meal prep-friendly breakfast recipe that you can make over the weekend and enjoy in the next few days. Perfect for busy mornings! Here is how we do it:

• Meal Prep: Make the apple oatmeal recipe as written but refrain from adding the toppings. Divide it among four mason jars and let it cool on the counter. Once fully cooled, cover it tightly with a lid and store it in the fridge for up to 4 days. When ready to serve, be sure to top it off with your favorite toppings.
• Storing leftovers: Store the leftover cinnamon apple oatmeal in an airtight container in the fridge for up to 4 days.
• Reheating: While you can enjoy this recipe warm, cold, or at room temperature, we like to reheat it in the microwave if we are serving it on a crisp fall morning. To do so, transfer the apple porridge into a bowl, add a splash of milk (or water), and give it a stir. Place in the microwave and heat it in 30-second increments stirring every time until it is warmed to your liking.

How to make this Oatmeal recipe in the microwave?

If you’d rather make this homemade cinnamon apple oatmeal in the microwave, simply:

• Start with cooking the apples: Sprinkle cubed apples with cinnamon and place in a large microwave-safe bowl (it should be large enough to make the whole oatmeal)
• Add the liquid and nuts: Add in the almond milk (or water) and nuts and cook on high for 3-5 minutes, stopping and stirring every minute or so until it reaches your desired consistency.
• Assemble: Drizzle with maple syrup and add the toppings. Give it a taste and add more if you like.

FAQs

You Might Also Like:

If you enjoyed this healthy apple breakfast porridge, then you will love our collection of oatmeal and apple recipes. Below are a few that we hand-picked for you:

Other Oatmeal Recipes:

• Overnight Steel Cut Oats
• Overnight Apple Muesli
• Warm Farro Breakfast Bowl With Cinnamon Apples
• Pressure Cooker Steel Cut Oats Recipe
• Overnight Oats with Yogurt
• Blackberry Baked Oatmeal

Other Autumn-Inspired Apple Recipes:

• Apple Appetizers
• Apple Cranberry Cake
• Apple Salad Recipe

If you try this Homemade Apple Oatmeal recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Apple Cinnamon Oatmeal Recipe

This Homemade Apple Cinnamon Oatmeal is an autumn-inspired twist on plain oatmeal. Rolled oats, apples, and cinnamon simmered in almond milk with a touch of maple syrup make a delicious and healthy breakfast ready in less than 15 minutes.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 454kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon coconut oil avocado oil or ghee would also work
• 1 large apple or 2 small apples, cut into small chunks
• ½ teaspoon ground cinnamon
• Pinch of ground nutmeg
• ¼ cup chopped pecans or walnuts, plus more as topping
• 1 cup rolled oats – Not quick cooking {I used Trader Joe's gluten free brand oats}
• 2 cups unsweetened almond milk
• 1 teaspoon chia seeds optional
• 1 tablespoon pure maple syrup plus more to finish
• ¼ cup pomegranate seeds as garnish (optional)

Instructions

• Heat coconut oil in a medium sized saucepan over medium heat.
• Add in the apples and saute for 2-3 minutes. Stir in the cinnamon and nutmeg.
• Add in the pecans, oats, almond milk, and chia seeds (if using). Give it a stir and let it cook until thickened for about 7-10 minutes, stirring constantly during the cooking process.
• Ladle into bowls and top them off with pomegranate seeds (or other fruit), nuts, more apples, and a slight sprinkle of ground cinnamon. Serve.

Video

Notes

• Yields: This recipe makes about 3 cups of apple oatmeal, which is ideal for serving two people. You can multiply the recipe if you are serving a crowd. The nutritional values below are per serving and include the calories coming from the listed toppings.
• Optional Add-ins: You can easily customize this cinnamon apple recipe according to your taste buds. A few of our favorite ways to do it are as follows:
  • Use two different types of apples
  • Add a splash of vanilla extract
  • Up the nutrition by adding other superfoods such as ground flaxseeds and hempseeds
  • Top it off with a dollop of creamy peanut butter or yogurt for additional protein
• Meal Prep: Make the recipe as written but refrain from adding the toppings. Divide it among four mason jars and let it cool on the counter. Once fully cooled, cover it tightly with a lid and store it in the fridge for up to 4 days. When ready to serve, top it off with your favorite toppings.
• Storing leftovers: Store the leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: While you can enjoy this recipe warm, cold, or at room temperature, I like to reheat it in the microwave if I am serving it on a crisp fall morning. To do so, transfer the apple porridge into a bowl, add a splash of milk (or water), and give it a stir. Place in the microwave and heat it in 30-second increments stirring every time until it is warmed to your liking.

Nutrition

Calories: 454kcal | Carbohydrates: 58g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 330mg | Potassium: 403mg | Fiber: 11g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 368mg | Iron: 2mg

The post Apple Cinnamon Oatmeal Recipe appeared first on Foolproof Living.

Ingredients

We’re keeping the ingredient list short and simple for this roasted brussel sprout and sweet potato recipe. The veggies crisp up perfectly with just a little olive oil, and we’re adding a few additional seasonings to enhance the flavor of this dish. Here’s what you’ll need:

• Fresh Brussels sprouts: Rinse them under cold water and slice them in half. If you have larger sprouts, cut them into quarters.
• Sweet potatoes: You’ll need 1 or 2 large sweet potatoes or 3-4 medium sweet potatoes. Be sure to peel them and cut them into 1-inch cubes.
• Fresh garlic cloves: Peel garlic and mince finely. Don’t have fresh garlic on hand? Use a teaspoon of garlic powder instead.
• Extra-virgin olive oil
• Seasonings: You’ll need paprika (sweet or smoked), ground cumin, kosher or sea salt, and black pepper. 
• Fresh Herbs (optional): We used fresh parsley as a garnish, but when making this dish during the holiday season, we use other fresh herbs like fresh sage, fresh thyme, or fresh rosemary.

How to Roast Sweet Potatoes and Brussel Sprouts?

In just 30 minutes, you can serve up this impressive, colorful vegetable dish that pairs with an endless number of main dishes. Plus, with only one bowl and a sheet pan, it makes for a super easy cleanup. Here’s how to make brussel sprouts and sweet potatoes in oven:

1. Prep your equipment: Preheat your oven to 400 degrees F (204 degrees C). Line a large sheet pan with parchment paper or aluminum foil and set aside. 

2. Combine the veggies and seasonings: Add the veggies, olive oil, garlic, cumin, paprika, salt, and pepper to a large or medium bowl. Toss Brussels sprouts and sweet potatoes with all the oil and seasonings until evenly coated.
3. Transfer to the baking sheet: Transfer the seasoned veggies to the prepared baking sheet and spread them into a single layer. 
4. Roast vegetables: Place in the center rack of the oven for 20-25 min, making sure to flip halfway through. 
5. Serve: Transfer the roasted sweet potato and brussel sprouts to a serving bowl or plate. Sprinkle with fresh parsley or other fresh herbs, if desired. 

Variations with Optional Add-Ins

While roasted brussels sprouts and sweet potatoes are delicious as-is, they make an excellent base for salads, grain bowls, and more. Get creative by drizzling with dressings, adding lots of toppings, or adjusting the flavor profile to suit a special occasion. Here are a few suggestions:

• Add quinoa: Turn this easy side dish into a roasted vegetable salad with cooked quinoa. For nutritious, simple, and filling lunch or dinner options, add your roasted brussels sprouts and sweet potato to this yummy Quinoa Sweet Potato Bowl or to my other delicious Quinoa Salad recipes. If you’d like to try these recipes but you are unfamiliar with cooking quinoa, I have you covered. Check out my easy guide for Cooking Quinoa on the Stove.
• Mix with salad greens or massaged kale: Amp up the nutrients of this dish by tossing it with your favorite salad greens or kale. For a restaurant-worthy creation, finish off your sweet potato brussel sprout salad with a drizzle of Lemon and Balsamic Dressing and top it with lots of Crispy Bacon. 
• Nuts and dried fruits: While you can enjoy roasted sweet potatoes and Brussels sprouts year-round, they’re especially fitting for the autumn season because of their warm, cozy flavors. If I’m making this dish for Thanksgiving, I love adding festive toppings like chopped pecans (or walnuts) and dried cranberries. Feel free to use your favorite nuts and dried fruit, such as dried figs or sliced almonds. Or, add a fun pop of color by tossing this sweet potato brussel sprout recipe with some fresh pomegranate seeds. 

How to Make Ahead, Store, & Reheat?

While sheet pan Brussel sprouts and sweet potatoes are quick and easy to throw together for a last-minute side dish, they’re also make-ahead-friendly for meal prep and storage-friendly for those yummy leftovers. Here are some make-ahead, storage, and reheating tips:

• Make-ahead: You can make this sweet potato and brussel sprout recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve. 
• Store: Bring the baked brussel sprouts and sweet potatoes to room temperature before placing them in an airtight container. They’ll stay fresh in the fridge for up to 4 days. 
• Reheat: You can reheat your leftovers for a few seconds in the microwave or in a 300-degree F oven for about 10 minutes or until warmed through. 

Expert Tips

When it comes to roasting Brussel sprouts and sweet potatoes, the goal is to make them tender, caramelized, and crisp rather than mushy and lifeless. Thankfully, this is easy to achieve with just a few tricks up your sleeve! Here’s what you need to know: 

• Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping medium-sized sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters. 
• Leave the outer leaves: While you can remove any loose sprout leaves before roasting, I prefer to leave them since they crisp up really well in the oven and add a nice crunch to the dish. 
• Flip halfway through the roasting process: When roasting sweet potatoes and Brussels sprouts, flip them halfway through to ensure even cooking. They can turn from perfectly crisp and caramelized to mushy pretty quickly, so make sure to keep an eye on them after about 20 minutes (every oven is different). You’ll know they’re done when they’re fork-tender.

FAQs

Other Roasted Vegetable Recipes You Might Like:

Whether you need a delicious side dish to serve with your holiday dinner or you are just looking for a healthy veggie meal for a Tuesday night dinner, we have a good collection of vegetable side dishes for you to choose from. Below are a few hand-picked recipes that we make regularly:

• Roasted Butternut Squash Halves
• Oven Roasted Carrots
• Roasted Butternut Squash Salad
• Roasted Portobello Mushrooms
• Quinoa Butternut Squash Salad

If you try this Roasted Sweet Potato Brussel Sprouts Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Roasted Brussels Sprouts and Sweet Potatoes Recipe

These Oven-Roasted Brussel Sprouts and Sweet Potatoes are an easy side dish that’s vegan, gluten-free, and dairy-free. Tender, perfectly caramelized, and seasoned with cumin and paprika, these veggies are just as tasty as they are nutritious. Serve this recipe as a snack or appetizer, alongside your favorite weeknight meal, or even as an accompaniment to your holiday table.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings (as a side dish)

Calories 271kcal

Author Aysegul Sanford

Ingredients

• 1 pound Brussels sprouts trimmed and halved lengthwise
• 1 pound sweet potatoes peeled and cut into 1-inch cubes
• 2 cloves fresh garlic minced or 1 teaspoon garlic powder
• ¼ cup olive oil
• 1 teaspoon ground cumin
• ½ teaspoon paprika sweet or smoked
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley optional or other fresh herbs like fresh sage, thyme or rosemary

Instructions

• Preheat oven to 400 degrees F (or 204 degrees C). Line a large baking sheet with parchment paper (or aluminum foil) and set aside.
• Into a large bowl, place halved Brussels sprouts, cubed sweet potatoes, minced garlic, olive oil, ground cumin, paprika, salt, and pepper.
• Give it a good toss to ensure that the vegetables are coated with all the seasonings and oil.
• Transfer onto the prepared baking sheet and make sure that they are spread on a single layer.
• Roast vegetables in the oven for 20 to 25 minutes, flipping halfway through the cooking process.
• Transfer the now-roasted sweet potatoes and Brussels sprouts to a serving platter. Serve it with a sprinkle of fresh parsley.

Notes

• Yields: This recipe yields about 4 to 5 cups of roasted vegetables, which is ideal for serving 4 people as a side dish. The nutritional values listed below are per serving.
• Aim for equal-sized veggies: Cutting your veggies into fairly equally-sized pieces will help them cook evenly in the oven. I recommend chopping sweet potatoes into 1-inch cubes and cutting the sprouts in half lengthwise. You may need to cut particularly large Brussels sprouts into quarters. 
• Make-ahead: You can make this recipe a day in advance so it’s ready to go when you are. Simply chop up the veggies, mix them together with the seasonings, garlic, and extra virgin olive oil, and store them in a plastic bag, large bowl, or airtight container in the fridge. Follow the above instructions to cook them when you’re ready to serve. 
• Store: Bring the roasted vegetables to room temperature before placing them in an airtight container. Keep them in the fridge for up to 4 days. 
• Turn it into a salad: An earlier version of this recipe was tossed with ½ cup of cooked quinoa, 1 cup of arugula, a handful of pumpkin seeds, and pomegranate arils. It was drizzled with a homemade salad dressing. Below are the ingredients you will need to make the dressing:
  • ¼ cup orange juice freshly squeezed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Nutrition

Calories: 271kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 674mg | Potassium: 853mg | Fiber: 8g | Sugar: 7g | Vitamin A: 17158IU | Vitamin C: 101mg | Calcium: 93mg | Iron: 3mg

The post Roasted Brussels Sprouts and Sweet Potatoes appeared first on Foolproof Living.

Hummus Ingredients

A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:

• Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
• Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
• Water: A bit of water helps with consistency. For best results, use ice-cold water.
• Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
• Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
• Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well. 
• Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
• Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need. 

How to Make Hummus From Scratch?

If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:

1. Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
2. Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
3. Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.

4. Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
5. Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.

How to Make Ahead, Store, and Freeze?

Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:

• Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
• Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.

How to Serve

This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:

• Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
• Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, grilled lamb, or beef kabobs.
• Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls.
• Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
• Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.

FAQs

Other Mediterranean Recipes You Might Enjoy:

It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:

• Turkish Tabbouleh
• Tzatziki Sauce Recipe
• Muhammara
• Yogurt Tahini Sauce
• Bread Dipping Oil

If you try this Mediterranean Hummus Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 139kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons lemon juice freshly squeezed
• 1/4 cup water
• 1/3 cup tahini paste
• 2 tablespoons extra virgin olive oil
• 1 can chickpeas (14 oz.) drained and rinsed
• 2 small cloves garlic minced
• 1/4 teaspoon cumin
• Pinch of cayenne pepper
• Pinch of black pepper
• 1/2 teaspoon salt
• 2 tablespoons Italian parsley finely chopped

Instructions

• In a small bowl, combine the lemon juice and water.
• In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
• Reserve 2 tablespoons of chickpeas as a garnish.
• Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
• While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
• Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with pita chips or toasted bread on the side.

Notes

• Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
• Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 242mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

The post Mediterranean Hummus Recipe appeared first on Foolproof Living.

Baba ganoush (also referred to as baganoush, baba gahanouj, baba ghanouj, papa ganoush, and baba ghanoush) is an eggplant- and tahini-based appetizer native to Levantine regions—now located the Middle East and Mediterranean. Directly translated, baba ganoush’s meaning is “pampered papa” or “coy daddy,” which may refer to the recipe’s smooth, rich taste.

If you are wondering, what is in baba ganoush, this savory, smoky spread generally consists of roasted eggplant, creamy tahini, zesty lemon juice, rich olive oil, and bold garlic. However, many also add unique blends of seasonings to give this Middle East eggplant dip a tantalizingly complex flavor profile.

Ingredients

Baba ganoush ingredients include a handful of fresh, natural, and flavorful ingredients—all of which you may already have in your pantry!

• Eggplant: There are many eggplant varieties to choose from when selecting a baba ganoush eggplant. Plump and round, globe eggplants are an excellent option for this recipe and are the easiest type to find in most American grocery stores. However, if you can get your hands on Italian eggplants, I highly recommend them, as this variety has a more tender flesh, fewer seeds, and a deliciously sweet flavor. Japanese eggplants will also work, but you’ll need more (7-8) due to their thinner shape and smaller size. If you’d prefer not to work with fresh eggplants, you may also use canned roasted eggplant (affiliate link), though it may not have the same tenderly mild flavor.
• Fresh garlic cloves
• Fresh lemon juice
• Sesame Tahini: Ground sesame paste, aka tahini, has an earthy, nutty flavor that perfectly balances the mild, smoky taste of roasted eggplant baba ganoush. My favorite tahini brand is Soom (affiliate link), which is incredibly smooth and creamy.
• Olive oil: I recommend using extra virgin olive oil for this recipe, as it has a higher quality with pure pressed olives, a lighter color, and a more neutral taste.
• Kosher salt
• Optional spices: While adding spices is not traditional to the original recipe, you can add more depth to your baba ganoush by adding a mixture of ground cumin and sweet, peppery paprika. For an extra deep taste, you may also use smoked paprika to complement your smoked eggplant baba ganoush. You can also add red pepper flakes for additional heat or black pepper for slightly pinier undertones.
• Garnishes: Topping this Mediterranean eggplant dip with different garnishes is a great way to revitalize your spread with sweet, crunchy, and fresh notes. For a tart, sweet finish, try topping your dip with pomegranate seeds, or use sesame seeds and pine nuts for a nuttier taste. Or, if you want bright, fragrant overtones, fresh herbs like parsley are some of my go-to’s.

How to Cook Eggplant for Baba Ganoush?

There are three different ways to prepare your eggplant for this simple recipe, depending on your preferred cooking method: roasted, charred, and grilled eggplant for baba ganoush.

Roasting Eggplant in the Oven

Roasting eggplant for baba ganoush is a cinch when you use my foolproof method for preparing Whole Roasted Eggplant. These instructions will ensure your eggplants come out tender and creamy with little prep time.

1. Prep the oven: Preheat the oven to 400 degrees F.
2. Poke the eggplants: Use the tines of a fork to poke 7-10 ¾-inch holes around the exterior of each eggplant.
3. Roast: Place eggplants on a baking sheet lined with aluminum foil in a single layer and bake for 50-60 minutes, turning them every 20 minutes until they burst, collapse, and soften.

Char Eggplant On a Gas Stove

The most authentic way to prepare eggplant for this baba ganoush recipe is by charring it over the open flame of a gas stove. Making Roast Eggplant on a Gas Stove is quicker than other cooking methods and will result in a smoky baba ganoush recipe with an irresistibly complex, aromatic flavor.

1. Prepare the stove: Line the base of a gas range stove with aluminum foil, ensuring that the burners are still exposed.
2. Add the eggplants: Turn the burners to medium heat and place the eggplants directly on the flame. Two eggplants can fit on the larger burners, and one can fit on the smaller ones.
3. Roast: Roast the eggplants for 15-20 minutes, depending on their size, turning them every five minutes with a pair of tongs. Be careful not to burn yourself while handling the hot eggplants.
4. Remove from heat: Remove the charred eggplants from the flame when their skin becomes burnt and flaky, and their flesh is soft.

Grill Eggplant

Learning how to grill eggplant for baba ganoush is an easy way to give this Mediterranean dip its classic rich, smoky flavor and smooth texture. Here’s how to do it:

1. Prep the grill: Preheat the gas grill (or charcoal grill) to medium heat.
2. Grill the eggplants: Place the eggplants directly on the grill and cook them for 40-50 minutes, turning them every 10 minutes or so. Continue grilling until the eggplants have charred skin on all sides and are fully tender.

How to Make Baba Ganoush?

There’s no secret to making an authentic baba ganoush recipe. These foolproof instructions will ensure your tastebuds explode with fresh, Mediterranean flavors in just eight basic steps.

1. Let the eggplant cool: Cook your eggplant following one of the three methods mentioned above. Allow your cooked eggplant to cool down. In the meantime, place a fine-mesh strainer over a bowl and set it aside for later.
2. Scoop the eggplant flesh: Once cool, draw a knife lengthwise through each eggplant until cut in half. Then, use a spoon to scoop out the eggplants’ flesh, trying to remove as much skin as possible.
3. Strain: Transfer the scooped eggplant into the fine mesh strainer and use the back of a spoon to gently press against the flesh, removing as much moisture as you can. Let the eggplant drain while you prepare the remaining ingredients. Discard the juices.
4. Mix the garlic and lemon: Transfer the eggplant to a medium bowl and add the garlic and lemon juice. Use a fork to mix the ingredients, breaking apart and mashing the large chunks of eggplant until thoroughly combined.

5. Add the tahini: Stirring constantly, pour the tahini, followed by the olive oil, into the mixing bowl in a steady stream. Mix the ingredients until emulsified.
6. Add the seasoning: Add the salt, ground cumin, and paprika (if desired) to the bowl. Taste the mixture and add more seasoning and lemon juice if necessary.
7. Garnish: After giving it a good stir, transfer the baba ghanoush to a serving bowl and garnish with fresh parsley and pomegranate seeds if using.
8. Serve: If wanted, drizzle the spread with olive oil and serve with pita chips.

How to Make Ahead, Store, and Freeze?

This homemade baba ganoush is a must-have for anyone seeking easy meal prep. Whip up this simple dip for healthy snacking throughout the week, or make it in advance for a five-star party appetizer.

• Make ahead: You can make this baba ganoush recipe up to four days in advance. Then, store your prepared baba ghanoush in an airtight container in the fridge until ready to eat.
• Store: You can store your freshly made eggplant garlic dip in an airtight container in the refrigerator for up to four days.
• Freeze: While you can technically freeze this vegan baba ganoush recipe, please keep in mind that it will likely lose its creamy texture after it is exposed to freezing temperatures, so it might not taste as good after storage. However, if you still want to freeze, first transfer the mixture into an airtight container, removing as much air as possible. Then, store your baba ganoush in the freezer for up to one month. 
• Thaw: Thaw your frozen aubergine dip in the fridge overnight. Because your mixture will likely become watery the longer it sits, drain it of excess liquid, taste for seasoning, and add more if necessary before serving.

What to Serve with Baba Ganoush?

One of the best things about preparing babaganoush is the many delectable ways to serve it. Though many traditionally serve this dish alongside pita triangles or vegetables, it also works as a tasty spread on toast, sandwiches, wraps, and more. 

• Bread: Who can say no to an appetizer as effortless and tasty as this? Serve a bowl of this popular Middle Eastern dip with your favorite pita chips, roasted pita wedges, or crackers, and you’ll have the perfect crowd-ready snack.
• Raw vegetables: Crisp, nutritious, and garden-fresh, fresh veggies make an incomparable pair with a bowl of smoky eggplant dip recipes. My favorite raw vegetables include cucumber slices, carrot sticks, cherry tomatoes, and sliced radishes.
• Other Middle Eastern or Mediterranean dips: Wondering what to do with baba ganoush that will make even the pickiest eaters hungry for more? Try pairing your creamy eggplant dip with other classics, like Mediterranean Hummus, Muhammara, and Tzatziki. To transform this simple spread into a next-level meze platter, you can also serve them with a side of olives and nuts—gorgeous and delicious.
• Grilled or roasted meats: A tasty way to serve baba ganoush is as a light, creamy side dish for hearty protein mains. For a classic Middle Eastern pairing, serve it alongside brightly spiced Chicken Shish Tawook or Oven Chicken Kabobs. Or, if you want an irresistibly juicy, perfectly portioned poultry meal, try this simple dish with Grilled Cornish Game Hens.

FAQs

If you have more questions about this classic baba ganoush recipe, don’t worry! This simple FAQ has all you need to know:

Other Eggplant Recipes You Might Also Like

Wondering what to do with roasted eggplant? If you can’t resist adding this eggplant tahini dip to every meal, you’ll love adding these other eggplant recipes to your family cookbook.

• Turkish Stuffed Eggplant
• Air-Fried Eggplant
• Eggplant Parm

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Baba Ganoush Recipe

Learn how to make Baba Ganoush like the pros using our foolproof method. Made with just a few simple ingredients, this popular Middle Eastern recipe is the perfect appetizer for any party.

Course Dip

Cuisine Mediterranean

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 152kcal

Author Aysegul Sanford

Ingredients

• 2 ½-3 lbs globe or Italian eggplant ~ 2-3 eggplants if using globe eggplants
• 2 cloves garlic minced
• ¼ cup lemon juice plus more to taste
• ¼ cup tahini
• 2 tablespoons olive oil plus more as a drizzle
• 1 ½ teaspoons kosher salt plus more to taste
• Pinch ground cumin optional
• Pinch paprika to finish it off – optional
• 1 tablespoon fresh Italian parsley chopped (as garnish)
• Handful of pomegranate seeds optional

Instructions

• To cook eggplants for baba ganoush, you have three options:

  a. Roast whole eggplants in the oven: Preheat oven to 400 degrees F. Using a fork, poke 7-10 ¾-inch holes throughout each eggplant. Place eggplants on the sheet pan on a single layer and roast them for 50-60 minutes, turning them every 20 minutes until they burst, collapsed, and softened.

  b. Roast eggplants on the gas stove: Line the base of a gas range with aluminum foil, making sure to keep the burners exposed. Turn the burners on medium -heat and place eggplants directly on an open flame. You can put 2 eggplants on the larger burners and 1 on the smaller ones. Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs, being careful not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.

  c. Grill eggplants: Preheat a gas grill (or a charcoal grill) to medium heat. Place eggplants directly on the grill and cook, turning every 10 minutes or so for 40-50 minutes or until charred on all sides and fully tender.
• Let the now-cooked eggplant cool down. Meanwhile, place a fine-mesh strainer over a large bowl and set it aside.
• When cool enough to handle, working on one eggplant at a time, slit open each eggplant lengthwise and carefully scoop the eggplant flesh removing as much of the skin as possible.
• Transfer the eggplant flesh into the fine mesh strainer. Using the back of a spoon, gently press to remove as much of the liquid as much as possible. Let it drain while you are working on the rest of the ingredients. In the end, you should have about 17 ounces (~480 gr.) of eggplant flesh.
• Transfer the eggplant to a medium bowl. Add minced garlic and lemon juice. Using a fork, give it a mix while breaking the large chunks of eggplant flesh until fully combined.
• While stirring constantly, pour in the tahini, followed by olive oil, in a steady stream. Mix until fully combined.*
• Add salt, ground cumin, and paprika (if using.). Taste for seasoning and add in more seasoning and/or lemon juice if you want.
• Transfer baba ganoush to a serving bowl, garnish with fresh parsley and pomegranate seeds if desired.
• If preferred, drizzle it with olive oil and serve with pita chips on the side.

Notes

• Yields: This recipe yields about 2 cups of this roasted eggplant dip, which is good for 4-6 servings when served as an appetizer.
• * Food processor: While it is not traditional, you can make baba ganoush using a food processor or blender. To do so, place eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, and ground cumin and paprika (if using)  in the bowl of a food processor fitted with a steel blade. Pulse 7-9 times until fully combined. You can run it for longer if you prefer it to have a smoother texture. Taste for seasoning and add more if necessary. Transfer to a bowl, garnish with parsley and a drizzle of olive oil, and serve with pita chips on the side.
• Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. The seeds are entirely edible and will blend into the dip after everything is mixed. However, if you are not a fan, you can remove them.
• Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplant flesh. So, be sure to take your time when draining as much liquid as possible. 
• Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 152kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 497mg | Fiber: 6g | Sugar: 7g | Vitamin A: 107IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 1mg

The post Baba Ganoush Recipe appeared first on Foolproof Living.

Ingredients

While this could be an eggplant red pepper spread, I like to think eggplant is the star here. Here’s a quick glance at what we need:

• Eggplant: Eggplant Types vary, but I used the easy-to-find globe eggplants for this recipe. If you can get your hands on Italian eggplants, you can use them as well. Since we are roasting the eggplant in the oven pre salting the eggplant is not necessary here. However, it is important to cut eggplant into equal-sized cubes to ensure even roasting.
• Bell Pepper: I like the sweeter red bell peppers, but you can use any color, such as yellow or orange.
• Red Onion: All you have to do is peel and cut the onion into big chunks.
• Garlic Cloves
• Olive Oil
• Seasoning: This includes Kosher salt, black pepper, and a touch of (optional) cayenne pepper for some kick.
• Lemon Juice: Use freshly squeezed lemon juice for the best flavor.
• Tahini: Go for a high-quality, runny tahini, such as Soom (affiliate link.) The flavor makes all the difference.
• Herbs: I love fresh chopped parsley here, but you can also add fresh mint to enhance those Mediterranean flavors. Fresh basil leaves as a garnish are a nice addition, too.
• Pita Bread: Whether you prefer to toast fresh pita bread triangles or enjoy it with store-bought pita chips, this red pepper eggplant dip will be delicious either way.

How to Make Eggplant Spread

This Ina Garten eggplant spread recipe is a cinch to make, with most of the work done by the oven and the food processor. Here’s how to do it in a few easy steps:

1. Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
2. Prepare the vegetables: Spread the eggplant, bell pepper, onion, and garlic onto the baking sheet. 
3. Season the veggies: Toss with olive oil, salt, pepper, and cayenne, if using.
4. Roast vegetables: Bake for 35-40 minutes, tossing halfway through. Allow to cool for 5 minutes.
5. Make spread: In the bowl of a food processor with the steel blade, add the roasted vegetables, lemon juice, tahini, and 2 tablespoons parsley. Pulse 4-5 times until the mixture resembles a coarse puree. 
6. Taste: Taste for seasoning and add more salt and lemon juice, if necessary. 
7. Serve: Transfer to a serving bowl. Top with the remaining parsley. Serve immediately with pita bread, crackers, or veggies on the side.

Serving Suggestions

This recipe for roasted eggplant dip is so versatile and can be served in a number of creative ways. Think outside the box and try:

• Appetizer / Snack: Serve it as a fun and pleasing appetizer or snack with fresh pita triangles, pita chips, crackers, or fresh vegetables.
• Mezze Plate: Make it a part of a full-on mezze plate, alongside Muhammara and Mediterranean Hummus.
• Sandwich Spread: Eggplant dip for bread will be your new favorite sandwich addition. Spread it on crusty No Knead Olive Bread or Artisan Bread.
• Side Dish: Serve it as a delicious side dish to grilled seafood, like Grilled Shrimp Skewers or Grilled Mahi Mahi, grilled lamb, or classic Mediterranean Lemon Chicken.
• Pizza / Pasta: Think of it more as an eggplant paste recipe to spread on pizza dough or stir into pasta.

How to Store

This Barefoot Contessa roasted eggplant dip recipe actually gets better the longer it sits, as the flavors have a chance to marry together. You can either:

• Make Ahead: Make the eggplant spread up to 2 days in advance for the best flavor.
• Storage: Store in an airtight container in the fridge for up to 4 days. You may have to give it a good stir just before serving. Serve chilled or at room temperature.

FAQs

More Delicious Dips and Spreads You Might Like:

If you are like us, a fan of serving dips and spreads while entertaining, you might also enjoy the recipes below:

• Carrot Hummus
• Baked Goat Cheese Dip
• Bread Dipping Oil

If you try Ina Garten’s Roasted Eggplant Spread recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Ina Garten’s Roasted Eggplant Spread Recipe

Barefoot Contessa’s roasted eggplant spread is an easy appetizer that you can serve with pita bread, crackers, or raw vegetables.

Course Appetizer, Dip

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 222kcal

Author Aysegul Sanford

Ingredients

• 2 medium-sized eggplants with skin on and cut into small cubes (~1 pound each)
• 1 red bell pepper seeded and cut into smaller pieces
• 1 red onion peeled and chopped into big chunks
• 3 cloves garlic peeled – no need to mince
• 3 tablespoons olive oil
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• Pinch cayenne pepper optional
• 5 tablespoons lemon juice freshly squeezed
• 2 tablespoons tahini
• 3 tablespoons Italian parsley chopped
• Pita bread for serving

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Place the eggplant, bell pepper, onion, and garlic on the baking sheet.
• Drizzle it with olive oil and sprinkle it with salt, pepper, and cayenne. Give it a gentle toss.
• Roast vegetables for 35-40 minutes, making sure to give it a toss halfway through the baking. Let them cool for 5 minutes.
• Place the roasted vegetables, lemon juice, tahini, and 2 tablespoons of parsley in the bowl of a food processor. Pulse 4-5 times to blend. Taste for seasoning and add if necessary.
• Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita wedges.

Notes

• Yields: This recipe makes about 2 cups of eggplant spread, which is ideal for serving 6 people as an appetizer. The nutritional values below are per serving.
• Make Ahead: Make the eggplant spread up to 2 days in advance for the best flavor.
• Storage: Store in an airtight container in the fridge for up to 4 days. You may have to give it a good stir just before serving. Serve chilled or at room temperature.

Nutrition

Serving: 6servings | Calories: 222kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 884mg | Potassium: 687mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1341IU | Vitamin C: 53mg | Calcium: 46mg | Iron: 1mg

The post Ina Garten’s Roasted Eggplant Spread appeared first on Foolproof Living.

Ingredients

The ingredients for this curried rice with raisins are so simple and full of ingredients you probably already have hanging about in your pantry. We will need:

• Extra virgin olive oil
• Onion: You can use both yellow and white onion in this recipe. Be sure to chop it finely.
• Bell pepper: Use more savory green bell pepper or sweeter yellow or red bell pepper.
• Curry powder: My favorite store-bought curry powder is Simply Organic Curry Powder (affiliate link), which is what I use for many Indian rice recipes.
• Fresh garlic cloves
• Brown Basmati rice: Brown basmati rice is a long grain aromatic rice easy to find in the rice or global section of major grocery stores. My favorite brand is Pride of India (affiliate link.) If brown basmati rice is unavailable, brown jasmine rice is a great substitute.
• Vegetable stock: Use Homemade Vegetable Stock, low sodium store-bought vegetable broth, or opt for Chicken Stock if not concerned about keeping it vegetarian.
• Kosher salt
• Raisins: Raisins provide a nice pop of sweetness, but the trick is to soak them beforehand (more on this below). If you can get your hands on sultanas or dried currants, either one would be a great substitute.
• Sunflower seeds: Be sure to purchase unsalted sunflower seeds.
• Citrus juice: This recipe can use fresh lemon juice or lime juice interchangeably.
• Fresh herbs: Go for fresh parsley, fresh cilantro, or a mix of both to suit your taste.

How to Make Curried Brown Rice?

If you have ever wondered how to spice up brown rice, this easy curry rice recipe will get you there. Here’s how to make it in a few easy steps:

1. Rinse rice: Place brown basmati rice in a colander and thoroughly rinse under cold water.
2. Saute aromatics and curry powder: Heat the olive oil over medium-high heat in a medium saucepan for about 1 minute. Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until vegetables have softened. Add garlic and saute for 1 minute.
3. Toast rice: Pour in the rinsed basmati rice and fry rice gently, stirring constantly, for 7-8 minutes.
4. Add the stock: Pour in the vegetable stock, cover, and bring to a boil. Once the rice has come to a boil, reduce the heat to low. 

5. Cook rice: Simmer for 45-55 minutes or until all the liquid has been absorbed. Turn off the heat and allow it to rest, with the lid on, for 10-15 minutes.
6. Soak raisins: While the rice is cooking, place the raisins in a heat-proof small bowl and cover with hot boiling water. The raisins will plump up as the rice is cooking.
7. Add mix-ins: After the rice has rested, fluff it with a fork. Drain the raisins and fold them in, along with the sunflower seeds.
8. Finish and serve: Drizzle with lemon or lime juice. Taste for seasoning and add more if desired. Finish with fresh parsley or cilantro and serve.

How to Make Ahead, Store, and Reheat Leftovers?

Brown rice with curry powder is a wonderful make-ahead side dish and one that I make regularly in my kitchen. To meal prep and store for later, simply:

• Make Ahead: Prep on a Sunday or Monday evening to enjoy dinner throughout the week. Simply place it in meal prep containers with your choice of cooked meat and/or vegetables in individual portions.
• Store: Place leftover rice in an airtight container in the refrigerator for up to 3 days. We do not recommend freezing.
• Reheat: Place the rice on a microwave-safe plate, add a splash of water or broth, place a damp paper towel on top, and reheat in the microwave in 30-second increments until warmed through.

Serving Suggestions

Brown rice curry is a delicious and hearty side dish that can be paired and enjoyed with a number of different meals. You could try serving it with:

• Side of yogurt or raita: Enjoy with a cooling bowl of yogurt or Indian raita for a creamy, tangy counterpoint to the richness of the rice.
• Curry dishes: Enjoy it with an array of curry dishes, such as Cauliflower Curry or Butternut Squash Curry Soup.
• Meat dishes: Make it a complete meal by serving it alongside filling protein like Baked Chicken Kabob, Yogurt Marinated Chicken, or Baked Bone-In Chicken Breasts.

FAQs

Other Whole Grain Recipes You Might Also Like:

• Wild Rice Dressing
• Wild Rice with Vegetables
• Lemon Garlic Quinoa
• Bulgur Wheat Pilaf
• Black Rice Pilaf

If you try this Curried Brown Rice recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Curried Brown Rice Recipe

This Curried Brown Rice is an easy-to-make side dish that can be served along with any of your favorite meat, poultry, or vegetarian dishes. Packed with sweet, salty, and crunchy flavors, this brown rice recipe is sure to be a crowd-pleaser.

Course Side Dish

Cuisine Indian

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 335kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 1 medium yellow red or green bell pepper, seeded and chopped
• 1 teaspoon curry powder
• 2 cloves garlic finely minced
• 1 ½ cups Brown Basmati Rice thoroughly rinsed
• 3 cups vegetable stock or water
• 1 teaspoon Kosher salt plus more to taste
• ½ cup raisins
• ½ cup raw sunflower seeds unsalted
• 1 tablespoon lemon juice or lime juce, add more to taste
• 1 tablespoon fresh parsley or cilantro, chopped

Instructions

• In a medium size saucepan or Dutch oven, heat the olive oil over medium-high heat.
• Add onion, pepper, and curry powder and saute, stirring frequently, for 4-5 minutes or until softened.
• Add the garlic and saute for one more minute.
• Stir in the basmati rice and cook, stirring constantly, for 5-6 minutes.
• Pour the vegetable stock in, put the lid on, and bring to a boil. As soon as it is boiled, turn the heat down to low, and let it simmer for 45-55 minutes* or until all the liquid has been absorbed. Remove from the heat and let it rest for 10-15 minutes.
• Meanwhile, place the raisin in a ramekin and pour some hot boiling water over it. Let it plump up while the rice is cooking.
• When ready to serve, fluff the rice with a fork. Drain the raisins and stir them in, along with the sunflower seeds.
• Drizzle it with the lemon juice. Taste for seasoning and add more if necessary.
• Sprinkle it with fresh parsley and serve.

Notes

• Yields: This recipe makes about 4 to 5 cups of brown rice. The nutritional information below is per serving.
• Rinsing the rice is important as it helps remove any additional starch. The best method is to place the rice in a mesh strainer and rinse it under cold water, stirring with your fingers or spoon.
• If there appears to be excess liquid in the pot, add 5-minute increments until all the stock is absorbed. Remove from the heat when done.
• Any leftovers can be refrigerated in an airtight container for up to 3 days.

Nutrition

Calories: 335kcal | Carbohydrates: 53g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 866mg | Potassium: 377mg | Fiber: 4g | Sugar: 3g | Vitamin A: 881IU | Vitamin C: 28mg | Calcium: 37mg | Iron: 2mg

The post Curried Brown Rice appeared first on Foolproof Living.

Ingredients You’ll Need

This delicious corn cob stock recipe uses only six simple ingredients to produce an all-purpose stock perfect for countless kinds of dishes.

• Corn cobs: The best way to get deliciously sweet, nutritious, and robust corn stock is to use fresh corn on the cob with no blemishes. Needless to say, corn husks, silks, and kernels should be removed. If you can get your hands on it, I recommend buying Non-GMO corn.
• Celery stalks
• Yellow onion: I love using yellow onion in this recipe because of its mild, balanced taste. However, you may also use white onions if you’d like your stock to have a slightly more potent, intense flavor.
• Fresh garlic cloves
• Fresh parsley leaves
• Whole black peppercorns

How to Make Corn Stock?

Learning how to make corn broth is an easy way to give your favorite recipes tantalizingly sweet, fresh undertones. These hassle-free instructions will have your stock ready to use in just five steps.

1. Add the ingredients: Take out a large pot or a large Dutch oven, and add the bare corn cobs, celery, onion, garlic, parsley, and peppercorns.
2. Add the water: Pour water into the pot, and bring it to a boil over high heat. Once the pot of water comes to a boil, reduce the heat to a simmer. 
3. Simmer: Let the mixture simmer for at least one hour or a maximum of two hours.
4. Strain the stock: When cool enough to handle, place a fine-mesh strainer in a large bowl, and strain the corn stock into the bowl. Be sure to press down on the vegetables as they catch in the sieve to extract any trapped liquid.
5. Cool: Pour the corn cob broth into individual jars and let them cool, for about 30 minutes. Discard solids.
6. Store: Once cool, cover each jar with an airtight lid before labeling and dating them. Then, transfer the jars to the refrigerator or freezer for later use.

How to Store and Freeze Corn Cob Stock?

Homemade corn broth is one of the most storage-friendly recipes in my recipe book. Store your stock in airtight containers, such as Mason jars or weck jars, to ensure it remains as fresh and flavorful as possible.

• To store: Let the corn stock cool for an hour or so and then divide it amongst airtight containers or jars and store it in the fridge for up to 5 days.
• To freeze: For even longer storage, you may freeze your corn stock by letting it cool in airtight jars (such as Weck jars (affiliate link), closing the containers, and placing it in the freezer for up to three months.

How to Use Corn Stock in Recipes?

Versatile and oh-so-easy to make, this corn stock recipe comes in handy for dozens of mouthwatering dishes. Below, you’ll find just a few of my go-to stock-based recipes.

• Soups, stews, and chili bases: Infuse your soup recipes with next-level flavors by transforming them into corn cob soup. I love adding the sweet notes of corn stock to my creamy and piquant Mexican Corn Soup—my favorite alternative to corn chowder. Or, for a heartier meal, use corn broth as a base for protein-packed chili recipes, like my Quinoa Chili or White Chicken Chili.
• For cooking whole grains: You’ll never have to worry about bland grains again when you prepare them in this corn broth recipe. If you’re a quinoa fanatic like I am, you’ll love using corn stock in place of water to make basic cooked quinoa or to liven it up with a Mexican Quinoa version. You can also make show-stopping sides out of simple ingredients with dishes like Bulgur Wheat, Wild Rice, and Corn Risotto.
• Cornbread and corn cakes: What’s cornbread without golden-sweet corn flavor in each bite? This corn broth makes an excellent addition to classic side dishes like Cornbread Muffins and Corn Cakes.
• Polenta and grits: Mild, creamy, and endlessly customizable, polenta and grits taste out of this world when prepared with corn stock. If you want a vegetarian recipe that will stun your dinner guests with a five-star taste, this Creamy Polenta combines roasted mushrooms, toasted walnuts, and creamy blue cheese for an out-of-this-world flavor.
• Poaching liquid: Corn stock makes an incomparably flavorful poaching liquid when preparing meats such as fish (especially salmon!) or chicken.
• Sip on it: Drinking pure corn stock is a delicious and easy way to pack nutrients into every sip.

FAQs

Other Corn Recipes You Might Also Like

Few recipes match a stock of corn’s subtle sweetness and complex flavor. If you’re craving more soft, buttery corn recipes, these dishes will fill your table for days.

• Street Corn Pasta Salad
• Esquites
• Air Fryer Elotes
• Black Bean and Corn Salad

If you try this Corn Stock recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Corn Stock Recipe

Making corn stock is a great way to use up leftover corn cobs and getting a second life out of them. Make a batch and use it to infuse the sweet flavors of corn to your soup, risotto, chowder, and polenta recipes.

Course Condiment

Cuisine American, American Vegan

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10 cups

Calories 6kcal

Author Aysegul Sanford

Ingredients

• 6 corn cobs husked and kernels removed
• 2 celery stalks cut in quarters
• 1 medium onion peeled and quartered
• 2 cloves garlic peeled and crushed
• 4 sprigs fresh parsley
• ¼ teaspoon whole black peppercorns about 10 peppercorns
• 10 cups water

Instructions

• Place the corn cobs, celery, onion, garlic, parsley and peppercorns in a stock pot or large Dutch oven.
• Pour the water into the pot. Bring it to a boil over high heat. As soon as it comes to a boil, reduce the heat to a simmer. Let it simmer for at least one hour or for up to 2 hours. Off the heat, let it cool for an hour or so.
• Meanwhile, place a fine mesh strainer in a large bowl. When cool enough to handle, carefully strain corn stock and gently press down on the vegetables to extract any remaining liquid.
• Pour into jars and let it cool (uncovered) on the kitchen counter for 30 minutes. Discard solids.
• When cooled, cover tightly with the lid, label and date before placing the jars in the refrigerator or freezing them for later use.

Notes

• Yields: This recipe makes ~ 9 1/2 cups to 10 cups of corn stock. The nutritional information below is per cup.
• Adding salt: We intentionally didn’t use salt in this recipe so that you can adjust it according to the recipe you plan to use it in. However, you can season it with salt if you prefer.
• To store: Let the corn stock cool for an hour or so and then divide it amongst airtight containers or jars and store it in the fridge for up to 5 days.
• To freeze: For even longer storage, you may freeze your corn stock in airtight freezer-safe containers for up to 3 months.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 13mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.1mg

The post Corn Stock appeared first on Foolproof Living.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

• Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
• Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
• Fresh Garlic Cloves
• Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
• Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
• Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
• Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
• Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa. 

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

1. Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
2. Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
3. Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
4. Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

1. Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
2. Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
3. Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
4. Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

• Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
• Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
• Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
• Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
• Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
• Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
• Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

FAQs

Other Fresh Tomato Recipes You Might Also Like:

• Piyaz Salad Recipe
• Cucumber Tomato Mozzarella Salad
• Tomato Galette Recipe
• Tomato Ricotta Tart

If you try this Cherry Tomato Salsa recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

• 3 cups cherry tomatoes
• ½ cup onion roughly chopped
• 2 cloves garlic roughly chopped
• 1 jalapeno seeded and roughly chopped
• ½ cup cilantro chopped
• 4 tablespoons lime juice
• 1 teaspoon Kosher salt
• ¼ teaspoon ground pepper

Instructions

Make it by Hand:

• Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
• Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
• Drizzle it with lime juice and sprinkle with salt and pepper.
• Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

• Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
• Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
• Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
• Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

• Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
• Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
• Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
• Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 596mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 37mg | Calcium: 24mg | Iron: 1mg

The post Cherry Tomato Salsa appeared first on Foolproof Living.

And if you are looking for more refreshing non-alcoholic drinks, make sure to check out our Strawberry Basil Limeade, Rosemary Mint Lemonade, Kale Pineapple Smoothie, and Ginger Iced Tea.

Virgin Pina Colada Ingredients

A frozen virgin pina colada recipe only requires a handful of key ingredients. It’s a short list of  tropical flavors, including the following ingredients:

• Frozen Pineapple: Look for frozen pineapple chunks in the frozen fruit section of your local grocery store. If you cannot find frozen pineapple, flash freeze fresh pineapple. To do so, simply remove the outer skin and core, then cut the pineapple into bite-size pieces. Place on a parchment-lined baking sheet and freeze for 30 minutes – 1 hour. You can also add more ice if frozen pineapple is unavailable.
• Coconut Milk: We used full-fat coconut milk to create a healthier (and mildly sweet) version. For a sweeter take, make a virgin pina colada with 3-ingredients by using 1 cup sweetened Coco Lopez Cream of Coconut (affiliate link) and omitting the coconut sugar – add more pineapple juice (or try coconut water) if you find the mixture to be a little too thick.
• Pineapple Juice: We think that unsweetened pineapple juice, usually found in a can, gives this Piña Colada mocktail an even more tropical flavor. Add more juice after blending based on your desired consistency. Swap it out for mango juice or orange juice for a different flavor.
• Ice Cubes: Ice adds a creamy, slushy, icy texture. You can also use about ½ cup crushed ice, which will blend more evenly.
• Coconut Sugar: Coconut sugar keeps it naturally sweetened with no refined sugar. Add more after blending if you would like it on the sweeter side.
• Garnish: Stick to the classic fresh pineapple wedge or pineapple slices and maraschino cherry. Or, give it a real warm beach vibe with fresh mint and a mini cocktail umbrella. Maple Whipped Cream or a dollop of Honey Ice Cream takes it that much more over the top.

How to Make Pina Colada without Alcohol?

Non-alcoholic pina coladas are ready in less than 5 minutes after a quick whiz in the blender. It is so refreshing and creamy, you will never miss the alcohol. Here’s how I like to do it:

1. Add ingredients to blender: In this order, place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
2. Blend: Start off on low power, then increase to high power and blend until smooth, about 30 seconds. Taste for sweetness and add more if desired.
3. Serve: Pour into a chilled cocktail glass. Garnish with pineapple wedges and maraschino cherries.

How to Make Ahead and Store Leftovers

While this homemade non-alcoholic pina colada is best served the moment it is made, there are a few steps you can take to get ahead. You can:

• Make Ahead: Prep and measure out all the ingredients in advance. Keep stored in the freezer and fridge, respectively.
• Storage: Leftover virgin pina colada mix can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
• Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!

FAQs

Other Non-Alcoholic Recipes You Might Also Like:

If you enjoyed this non-alcoholic pina colada recipe, I am pretty sure you will also like a few of our other mocktails. Below are our favorite summer sips that are worth checking out:

• Rosemary Lemonade
• Strawberry Basil Limeade
• Ginger Iced Tea

If you try this Pina Colada recipe without alcohol, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Virgin Pina Colada Recipe

Here’s a simple Virgin Pina Colada recipe that’s made with healthier ingredients without any refined sugars. With only four simple ingredients, you can make this non- alcoholic and refreshing drink in minutes. It is surely the best mocktail to enjoy on a hot summer day.

Course Non Alcoholic Drink

Cuisine Caribbean

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 serving

Calories 144kcal

Author Aysegul Sanford

Ingredients

• 2 cups frozen pineapple chunks (8 ounces)
• 1 can unsweetened coconut milk (13.5 ounces) – Shake well
• ½ cup unsweetened pineapple juice
• 1 cup ice
• 2 tablespoons coconut sugar more if necessary

Garnishes

• 4 wedges pineapple
• 4 Maraschino cherries Optional

Instructions

• Place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
• Blend until smooth. Taste for sweetness and add more if necessary.
• If preferred, pour into a glass and garnish with pineapple wedges and Maraschino cherries (if preferred.)

Notes

• Yields: This recipe yields ~ 32 ounces of virgin colada. Each serving is about 8 ounces.
• Chill your glasses: Place your glasses in the freezer at least 30 minutes before making this drink to ensure that they are super cold.
• Storage: Leftovers can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
• Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!
• Rum: Turn this into a pina colada cocktail by adding a shot of rum per drink (about 4-6 ounces total for this recipe). This could be white rum, coconut, or dark rum.

Nutrition

Calories: 144kcal | Carbohydrates: 27g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 331mg | Potassium: 204mg | Fiber: 5g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

The post Virgin Pina Colada appeared first on Foolproof Living.

So, go ahead and make a batch and bring the most-loved flavors of the Mediterranean region to your own kitchen with this unique combination of warming spices you probably already have in your spice cabinet.

What is in Mediterranean seasoning?

Also referred to as a Mediterranean herb blend, this seasoning is a classic mixture of common Mediterranean spices and herbs—basic, natural ingredients you likely already have in your spice cabinet!

• Garlic powder: I use garlic powder here. However, you can use granulated garlic if you can’t get your hands on it. The granulated version is thicker compared to its powdered version. Therefore, if you prefer a finer Mediterranean spice mix, simply use a food processor or spice grinder to crush your granulated garlic into smaller fragments.
• Onion powder
• Dried basil
• Dried oregano: I prefer Italian oregano in this spice blend recipe due to its minty, herbaceous undertones. Mexican oregano will add too much citrusy flavor, resulting in a different flavor profile. 
• Dried dill weed
• Dried parsley
• Dried rosemary
• Dried thyme
• Ground black pepper
• Dried Lemon peel: This is probably the only ingredient that may require a trip to the store, but it is worth it. Dried lemon peel (affiliate link) lends this simple spice mixture an irresistible hint of fresh, tart flavor—in addition to its signature bright color. However, you could also use orange peel. And if that doesn’t work, you can add fresh lemon zest right before you are ready to use this Mediterranean seasoning in your recipe.

How to Make This Recipe?

You can have a sumptuous flavoring for all your favorite dishes in just five minutes and one step.

Simply add your ingredients to a small mixing bowl, adjusting the salt and seasoning levels to your taste. Mix until thoroughly blended. Use it in your recipe right away, or transfer the Mediterranean herb seasoning to an airtight jar for later use.

Storage Instructions

Whether you’re using this Mediterranean spice blend recipe for weeknight meals or a special occasion, use these storage tips to ensure that your mix stays fresh and flavorful for months.

• Airtight container: It’s essential that you store your Mediterranean herb mix in an airtight container to ensure the ingredients don’t lose their flavor over time. A jar with a tight-fitting lid is ideal.
• Check for dryness: Ensure your storage container is fully dry before adding your spice mixture. Also, if you dried your own fresh herbs, ensure all ingredients are completely dry before storing them. Any moisture will make your blend difficult to use, dull its flavors, and may result in unwanted bacteria or mold.
• Store in a dark place: To keep your spices’ flavors as robust and fresh as possible, store your mixture in a cool, dark place, such as a pantry or cupboard. Exposure to heat and sunlight can strip your herbs of their flavors and limit how long you can use them. 
• Date and label: I recommend dating and labeling your Mediterranean spices and herbs before storage to keep track of their freshness. This way, you won’t have to fret over your calendar every time you prepare a new dish.
• Use within six months: To ensure maximum flavor, I suggest using it within six months of preparation. Though the seasoning won’t go bad, it will likely lose its potency the longer it sits.

Uses of this Mediterranean Spice Mix

There are endless ways to incorporate it into your cooking. In minutes, you can add fresh, sunny flavors to fan-favorite recipes, from hearty chicken to light seafood.

• Rub for chicken and turkey: This Mediterranean rub does wonders to enhance the succulent, tender flavors of chicken and turkey recipes. Use it to season chicken thighs in my Mediterranean Chicken with Lemon to bring out their zesty profile. Or, sprinkle a bit over my Baked Split Chicken Breast for a savory, herby addition perfect for soups, salads, and everyday meal prep. For an elegant recipe made for presentation, you could use this spice in my Baked Turkey Tenderloin or add it to my Middle Eastern Chicken Kabob recipe for a summer-ready dish any party crowd will love.
• Beef and steak seasoning: Using Mediterranean spices for beef is an easy way to balance the hearty flavor of steaks, burgers, meatballs (hello, Turkish Kofte!), and roasts with delicately fresh flavors. 
• Lamb: If you’re a fan of its grassy, robust taste, I recommend using your Mediterranean spices for lamb. Take your recipe to the next level by adding this seasoning mix to lamb shanks, grilled chops, or lamb burgers with feta.
• Grilled seafood: It’s no secret that Mediterranean cuisine and fresh seafood go hand in hand. Rub fresh-caught fish with olive oil, lemon juice, sea salt, and Mediterranean seasoning for a delectable dish that comes together in minutes. Or, add a dash of this tasty rub on some of my favorite seafood recipes, like Grilled Mahi Mahi and Shrimp Kabobs. 
• Marinades and sauces: You won’t be able to resist eating your favorite sauces by the spoonful when you include this simple recipe. Add a touch of authentic Mediterranean taste to flavorful kitchen staples, like Basil Tomato Sauce, Green Pasta Sauce, or Garlic Butter Sauce. Or, elevate your meat marinades using it in my basic Easy Shrimp Marinade or Greek Yogurt Chicken Marinade recipes.
• Salad Dressings: Looking for an easy way to bring your weekday salads to life? Mix your Mediterranean seasoning with olive oil, minced garlic, and either lemon juice or vinegar, and you’ll have a light, healthy salad dressing you can use all week long. You can also embellish my tart Lemon Dressing or creamy Yogurt Dressing by adding a pinch of this easy mixture.
• Soups and stews: There’s no reason why your favorite soups shouldn’t explode with flavor. Add this Mediterranean blend to my healthy Broccoli and Feta Soup, creamy Red Lentil Soup, or hearty beef stews (hello, Eggplant Beef Stew!) to enliven every spoonful with herby, savory flavors.   
• Bread dipping oil: The only thing better than a piece of freshly baked bread is one that you serve alongside delicious dipping oil. This Olive Oil Bread Dip would be the perfect accompaniment to dozens of menu ideas—with the addition of this spice mix, of course!
• Sautéed or roasted vegetables: While some may only think to use this Mediterranean rub for chicken, this fragrant spice mix is one of the easiest ways to add mouthwatering flavor to your favorite veggie dishes. I love including this simple spice in tasty sides, like Pan Roasted Eggplant, Roasted Whole Carrots, and Roasted Cauliflower. 

FAQs

Other Homemade Seasoning You Might Also Like:

• Blackened Seasoning
• Baharat Spice Blend

If you try this Mediterranean Seasoning recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Mediterranean Seasoning Recipe

This Mediterranean spice mix is perfect for flavoring meats, vegetables, soups, stews, sauces, and more. Use this unique blend of spices and herbs in your recipes and bring the Mediterranean to your table.

Course Seasoning

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 21kcal

Author Aysegul Sanford

Ingredients

• 2 teaspoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• ½ tablespoon dried dill weed
• ½ tablespoon dried parsley
• 1 tablespoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon lemon peel
• 1/2 teaspoon Kosher salt
• 1 teaspoon coarsely ground black pepper

Optional

• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon

Instructions

• In a small bowl, mix all the ingredients and transfer the mixture to an airtight jar.

Notes

• Yields: This recipe yields 1/3 cup of spice blend. However, it can be multiplied as many times as you need.
• Storage: B sure to store your mixture in a cool, dark place, such as a pantry or cupboard. As long as it is kept in an airtight container, it should be fresh for up to 6 months. It would technically still be good after then, but we find that you get the freshest flavors if you use it within the first 6 months.

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 296mg | Potassium: 110mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

The post Mediterranean Seasoning appeared first on Foolproof Living.

Ingredients You’ll Need for Fruit Breakfast Salad

You only need two sets of simple ingredients for this breakfast fruit salad recipe: the fruits and the fruit salad dressing.

Breakfast fruits: Wondering what ingredients to include when you make fruit for breakfast? This classic mix of colorful produce will brighten your table with nutritious, brilliant flavors.

• Pineapple: Pick out a ripe pineapple that is juicy and sweet.
• Grapes: You can use both red and yellow grapes in this recipe. However, I would recommend getting the seedless variety.
• Berries: Nearly any berry will make this simple morning dish full of ripe, juicy flavors. My favorite fresh berries include strawberries, blackberries, and blueberries.
• Oranges
• Kiwis
• Banana: I adore the creamy, sweet taste of fresh bananas. However, you can omit this ingredient if you’re not a fan of the fruit or preparing this recipe beforehand.

Fruit salad dressing:

• Orange juice and orange zest: Be sure to use fresh orange juice and orange zest when you make fruit dishes for breakfast. Fresh oranges will give your recipe a delectable balance of tartness and sweetness guaranteed to satisfy your cravings.
• Lime juice and lime zest: Fresh lime juice is the secret ingredient to giving this dish its zesty, bright flavor—and keeping your fruit fresh for longer! If you don’t have any limes, you can substitute this ingredient for lemon juice and zest.
• Vanilla extract
• Ground cinnamon
• Sweetener: Because this dish gets natural sweetness from fruits, adding an extra sweetener is optional. If you want to enhance the sweetness of your fresh fruit breakfast, add a bit of honey (or honey syrup), maple syrup, or agave. You could also use my Honey Lime Dressing as a citrus-sweet alternative to this classic fruit dressing.

Variations Based on Season and Dietary Restrictions

The best fruits for a fruit salad match the time of year. If you want to transform this easy dish into a seasonal treat or satisfy a dietary need, you’ll love this collection of tasty fruits to use.

• Summer: Looking to fill your morning fruit bowl with a mixture of sunny, summer-ready produce? I recommend making your summer salad with peaches, plums, raspberries, nectarines, cantaloupe, honeydew, papayas, and mango.
• Fall: Fall produce makes some of my favorite fruit breakfasts. To make an autumn fruit salad, use apples, figs, pears, and pomegranate seeds for a dish perfect for the holiday season.
• Winter: To make a winter fruit salad perfect for special occasions, I recommend adding tart, warm-colored fruits like Mandarin oranges, blood oranges, tangerines, grapefruit, and bananas.
• Spring: When jumping into the garden-fresh spring season, you’ll want these fruits in your breakfast spread. Apricots and strawberries are some of the most spring-forward fruits in the produce aisle.
• Low-sugar fruit salad: If you are in need of a healthy fruit salad recipe that has low quantities of sugar, I recommend using low-sugar fruits (as recommended by Healthline), like raspberries, strawberries, blackberries, kiwis, and grapefruit.
• Low-calorie fruit salad: Want to cut down on your morning calorie intake? No problem! Some of the lowest-calorie fresh fruits for breakfast include apples, berries, grapefruit, passion fruit, and stone fruits (e.g., peaches, nectarines, and apricots).

Hot to Make Fruit Salad for Breakfast?

You don’t need a home garden to make a healthy breakfast. While it takes a bit of time to chop all the fruit, once you have them ready, you can prepare a breakfast or brunch fruit salad in just four simple steps:

1. Add the fruit: Take out a large bowl, and add the fresh strawberries, pineapple, grapes, blueberries, blackberries, cut oranges, and kiwis. Add the banana if you plan to serve this dish immediately. If you’re making this dish ahead, wait to add the banana just before serving.
2. Make the dressing: In a small bowl or mason jar, mix the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon. Either whisk or vigorously shake everything until combined thoroughly. If you are using honey, be sure also to whisk that into the dressing.
3. Add the dressing: Drizzle the dressing over the fruit salad and gently toss to combine.
4. Serve: If using, garnish the fruit salad with fresh mint leaves and serve.

How To Make Ahead, Meal Prep, and Store?

It doesn’t matter whether you want a make fruit salad ahead for a crowd or an easy recipe for everyday meal prep. This simple guide will show you how to keep your salad fresh for a few additional days.

• Make ahead: This recipe is one of the greatest brunch fruit ideas because it’s so easy to make ahead of time. Simply cut up your fruits and place them in a large mixing bowl. Then, just before serving, add the banana and drizzle the fruit with your prepared dressing.
• Meal prep: Looking for easy breakfast fruit cup ideas? Divide the prepared fruit mixture into individual airtight cups or mason jars (or Weck Jars (affiliate link) as I did in the photo below), and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
• Storage: You can store this sugar-free fruit salad in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.

What to Serve with Fruit Salad for Breakfast?

Want to serve fruit for a brunch buffet or make a delicious fruit bowl for breakfast? When you make this easy recipe, you’ll discover countless ways to transform seasonal produce into a filling meal. 

• Add protein: Add a dollop of my Vanilla Yogurt or Chunky Granola on top of the finished dish for the perfect breakfast fruit bowl. You could also serve your fruit salad with a side of Greek Yogurt Fruit Dip to make one of my favorite fruit brunch ideas. 
• With your favorite cereal: One of my favorite ways to enjoy this simple salad is to mix it into my favorite cereals, like my Homemade Museli.
• Weekday breakfast: There’s no reason why you can’t enjoy healthy breakfast ideas with fruit every day of the week. Serve this simple salad alongside simple, tasty recipes like Salmon Avocado Toast, Oatmeal with Chia Seeds, and Steel Cut Overnight Oats (with a dollop of peanut butter on top) for a breakfast that will keep you satisfied for hours.
• Pancakes and waffles: If you want a fruit-based breakfast with a delectably filling base, I recommend serving it with my Almond Flour Waffles, Overnight Yeasted Waffles, or Lemon Ricotta Pancakes.

FAQs

Other Fruit Breakfast Recipes

No one can resist a sweet bowl of fruit for breakfast. If you want other ingenious ways to incorporate nutritious fruit into your morning, you’ll love these simple dishes.

• Yogurt Parfait: If you want a recipe incorporating healthy breakfast fruit with creamy, light Greek yogurt, this dish is precisely what you need.
• Apple Cinnamon Oatmeal: Pack all the fresh, crisp flavors of the orchard into your morning bowl with this 15-minute recipe.
• Instant Pot Quinoa Breakfast Bowl: This vegan, gluten-free breakfast recipe comes together in less than 20 minutes and is the perfect make-ahead dish.
• Peach Galette: Search no more for a healthy dessert. This sophisticated recipe makes for the perfect brunch dessert—especially when served with my fan favorite Honey Vanilla Ice Cream.
• Can’t get enough? Check out all our fruity desserts.

If you try this Breakfast Fruit Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Breakfast Fruit Salad Recipe

Here is a breakfast fruit salad that will help you start the day in a healthy way. Made without the use of any additional sugars, this easy fruit salad can be served by itself or as a side dish served with baked goods, eggs, or oatmeal.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 131kcal

Author Aysegul Sanford

Ingredients

For The Fruit Salad

• 2 cups pineapple peeled, cored, and cut into 1-inch pieces
• 1 cup grapes rinsed and halved
• 1 cup strawberries rinsed, hulled, and quartered
• 1 cup blueberries rinsed
• 1 cup blackberries rinsed
• 1 orange peeled and cut into 1-inch pieces
• 2 Kiwis peeled and cut into 1-inch pieces
• 1 banana peeled and sliced – optional

For The Salad Dressing

• ¼ cup orange juice freshly squeezed
• 1 teaspoon orange zest
• 2 teaspoons lime zest
• 4 tablespoons lime juice from approximately 2 limes
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• Handful of fresh mint leaves chopped – Optional

Instructions

• Place the pineapple, grapes, strawberries, blueberries, blackberries, cut orange, and kiwi in a large bowl. If you are serving it right away, add the banana, but if you are making it ahead of time, we recommend adding the banana right before serving.
• To make the fruit salad dressing, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon* in a small bowl or mason jar. Whisk or shake vigorously to incorporate.
• Drizzle the fruit salad with the dressing and gently toss to combine.
• If using, garnish with fresh mint leaves and serve.

Notes

• Yields: This recipe yields approximately 8-9 cups of breakfast fruit salad. The nutritional values below are for 1 serving.
• Sweetener*: As we were working on this recipe, we wanted it to be a healthy no-sugar-added breakfast option. However, if preferred, you can add a tablespoon (or more) of honey (or honey simple syrup) to the dressing. Honey-sweetened fruit salad is slightly sweeter but has a subtle (but welcome) honey flavor.
• Make ahead: If you want to make it ahead, simply cut up the fruit (except the banana) and prepare the dressing. Store them in separate airtight containers. Then, just before serving, add the banana and drizzle the fruit with the prepared dressing.
• Meal prep: Divide the prepared fruit mixture into individual airtight cups, mason, or weck jars, and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
• Storage: The leftovers can be stored in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.
• Making it for a crowd? Feel free to multiply the recipe as many times as you need.

Nutrition

Calories: 131kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 407mg | Fiber: 5g | Sugar: 22g | Vitamin A: 232IU | Vitamin C: 93mg | Calcium: 46mg | Iron: 1mg

The post Breakfast Fruit Salad appeared first on Foolproof Living.

What is Blackened Seasoning?

Blackened seasoning, also referred to as “Blackening Seasoning”, is a traditional Louisiana spice blend that creates a crisp, blackened exterior when added to meat, poultry, or seafood and cooked in a hot cast iron skillet. 

Popular in Cajun cooking, this iconic spice mixture often includes paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, black pepper, and salt. 

What is in Blackened Seasoning?

You only need a handful of pantry-ready ingredients to make this iconic Louisianian spice mix:

• Paprika: Smoked paprika is ideal for giving this Cajun blackened seasoning its signature smoky flavor. However, regular paprika will also work.
• Onion powder
• Garlic powder
• Dried oregano
• Dried thyme
• Ground black pepper
• Kosher salt: Salt is the key ingredient to livening up the other spices’ unique flavors. However, if you’re watching your sodium intake or simply want to limit how much salt you use, you can easily make a salt-free blackened seasoning by omitting the salt. 
• Cayenne pepper: Though cayenne pepper is optional, it’s a great addition if you want to give your rub a spicy kick. Feel free to heat level according to your taste buds.
• Other optional additions: While these are the basic blackened spice mix ingredients, you can also add other spices for more complex flavor profiles. Some of my favorites include ground cumin, white pepper, and dried basil—though there are countless others to try.

How to Make It?

Making blackening seasoning is an easy way to infuse your kitchen with bold, aromatic flavors. With a total time of five minutes, making this recipe is as easy as it gets.

1. Mix the spices: Place all the blackened seasoning ingredients in a small bowl. Stir them together until they blend evenly.
2. Store: Transfer the mixture into an airtight container with a tight-fitting lid—such as a mason jar and store it in a cool, dry space. Your blackened seasoning will stay fresh for up to a year.

How to Use Blackened Seasoning?

You’ll add countless mouthwatering dishes to your recipe book when you make your own blackened seasoning. Prepare to cook like a master Lousianian chef with these tasty menu ideas.

• Meat: The traditional way to enjoy this blackening spice blend is by using it to create a flavorful crust on meats. I love dredging my favorite meats (i.e., shrimp and salmon) through this homemade seasoning, making the perfect blackening recipe for fish, chicken, seafood, and steak. I even use this seasoning as the flavor base of my Blackened Mahi Mahi recipe. 
• Vegetables: This blackening spice recipe is essential when adding a savory, piquant flavor to grilled or roasted vegetables. Sprinkle it on veggies like corn, zucchini, potatoes, and eggplant for a simple veggie dish.
• Pasta, rice, and grains: One of the best ways to use this versatile seasoning is in your favorite grain recipes. Add this secret ingredient to creamy pasta sauces, or sprinkle it in a bowl of plain rice to give it a kick of New Orleans flavor.
• Nuts and popcorn: Transform your everyday snacks into five-star fare by adding a dash of this robust seasoning. I love sprinkling this DIY blackened seasoning over a bowl of nuts or popcorn, giving each bite an out-of-this-world taste.
• Soups and stews: Just like Italian seasoning, this easy blackened seasoning recipe is just what you need to take your soup-making to the next level. With just a few simple ingredients, every tablespoon will burst with delicious, bold flavors.

Expert Tips

There’s no guesswork when making this easy blackening seasoning recipe. These pro tips will make your kitchen smell like a gourmet market any day of the week.

• Fresh spices: The best blackened seasoning begins with fresh spices. Not only do quality spices have a more potent flavor, but they’ll also keep your seasoning fresher for longer. Be sure to check the expiration date of all your ingredients before adding them to your mixture, and use new ingredients whenever possible. 
• Sealed storage: Tightly seal your blackened seasoning in an airtight container to keep it fresh during storage. I also recommend placing your sealed seasoning in a cool, dark place to keep the flavors from drying out.
• Mix well: To give every teaspoon of this blackening spice mix a well-balanced taste, evenly blend the spices. Each spoonful should have an equal amount of every ingredient.
• Make it your own: The best part about the ingredients in blackened seasoning is how easy they are to adjust. Feel free to experiment with each spice’s proportions to satisfy your own preferences. For example, you could give your rub more heat by increasing the amount of cayenne pepper. Or, add more paprika for a smokier, deeper taste.
• Adjust salt: If you’d prefer a low-sodium blackening seasoning, add less salt to your mixture or omit it altogether.
• Safety: Proper air ventilation is a must when you cook with blackened seasoning. The high heat of the cooking process may cause your spices to smoke, resulting in coughing or irritation if inhaled directly. To avoid this from happening, I recommend turning on your kitchen’s overhead fan and, if possible, opening nearby windows.

FAQs

Still have questions about this homemade blackened seasoning? Don’t worry! This simple guide covers everything from cajun seasoning vs. blackened seasoning to how to adjust spice levels.

If you try this Blackening Seasoning recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Blackened Seasoning Recipe

Learn how to make your own blackened seasoning and use it to blacken fish, chicken, steak, and vegetables. This unique seasoning mix is an inexpensive and easy way to add spicy, smokey, and earthy flavors to all your favorite dishes.

Course Condiment

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 13kcal

Author Aysegul Sanford

Ingredients

• 2 teaspoons smoked paprika
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• ½ teaspoon Kosher salt

Optional:

• ½ teaspoon cayenne pepper

Instructions

• Mix all the ingredients in a small bowl and stir to ensure that they are evenly blended.
• Store in a jar with a tight-fitting lid (such as a mason or a small glass jar) for up to a year.

Notes

• Yields: This recipe makes ¼ cup of blackened seasoning. It can be multiplied as needed.
• Make it your own: Feel free to adjust the amount used according to your taste buds. This also applies to the amount of salt used. If you prefer to salt your food separately, we recommend omitting salt.
• Safety: Proper air ventilation is a must when you cook with blackened seasoning. The high heat of the cooking process may cause your seasoning mix to smoke, resulting in coughing or irritation if inhaled directly. To avoid discomfort, we recommend turning on your kitchen’s overhead fan and, if possible, opening nearby windows.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 293mg | Potassium: 64mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

The post Homemade Blackening Seasoning appeared first on Foolproof Living.

Ingredients

This recipe for mango pineapple salsa uses a handful of fresh, healthy ingredients to get its signature fruity taste:

• Pineapple: Pineapple is essential to give this recipe its sweet, tropical overtones. I recommend using fresh pineapple for the freshest, healthiest taste. You can even add grilled pineapple for extra smoky, caramelized flavors. Canned pineapple will work in a pinch if you don’t have fresh alternatives, but be aware of their added sugar.
• Mango: Fresh, sweet mangos are the best pick for this fresh pineapple mango salsa. Frozen mango will also work, but thaw it completely before adding it to your recipe.
• Red onion: Red onion gives this simple salsa a sharp, bold flavor kick. You can also use Mexican Pickled Onions for a tangier, zestier take.
• Jalapeño pepper: A bit of pepper is the key to giving this mango pineapple jalapeno salsa its classic balance of sweet and spicy flavors. I recommend using seeded jalapeno peppers to give this recipe a little heat, but you can also remove the seeds if you like.
• Fresh cilantro
• Fresh Lime juice: I recommend using freshly squeezed lime juice for this easy salsa dish. However, you can also use lime juice from a bottle if you don’t have any fresh limes on hand.
• Salt

How to Make Mango Pineapple Salsa

Even beginner chefs can prepare pineapple mango jalapeno salsa in a snap! With just four steps and a handful of ingredients, your table will overflow with sweet, zesty, and salty flavors.

1. Add the ingredients: Add the chopped pineapple, mango, red onion, jalapeno, cilantro, lime juice, and salt to a large mixing bowl.
2. Mix: Stir until you thoroughly combine the ingredients.
3. Let it rest: Cover the mixed salsa with plastic wrap and refrigerate for 30 minutes to two hours to combine the flavors.
4. Serve: Serve the mango pineapple salsa as a condiment or with a bowl of tortilla chips.

How to Make and Ahead and Store?

This fresh fruit salsa is a great recipe for make-ahead meal plans during the summer months.

• Make ahead: You can make this easy salsa recipe up to 24 hours in advance. Simply store it in an airtight container in the fridge until ready to serve.
• Store: Transfer your leftover salsa to an airtight container and place it in the refrigerator for up to 2-3 days. When ready to serve, give it a good stir, taste for seasoning, and add more if necessary, as fruit salsa tends to lose its saltiness during storage. This step will ensure your recipe’s flavors are still bold and evenly mixed.

What to Serve with Mango Pineapple Salsa?

It doesn’t matter whether you’re preparing a light Thai lunch or pork chops on the grill. With this delectable collection, you’ll never wonder what to serve with pineapple salsa again.

• Appetizer with chips: One of the easiest, tastiest ways to serve this simple salsa recipe is as an appetizer or a snack with your favorite tortilla chips. Served alongside my Super Easy Guacamole and Corn Salsa, this crowd-pleaser will complete your menu of game-day recipes.
• On grilled or roasted fish: This mango pineapple salsa for fish is a refreshing, bright combination that will make you feel like you’re at a seaside restaurant. Serve this luscious condiment on top of Cajun Mahi Mahi (as pictured above), Grilled Mahi Mahi or Breaded Fish, and it’ll disappear in minutes.
• Over chicken: No one can resist the tender, sweet combination of grilled chicken with pineapple salsa. Serve your salsa with grilled or roasted chicken using my succulent recipe for Chicken Breast for an elegant pairing perfect for special occasions and weeknight dinners.
• Tacos: Take your taco game to the next level by topping your spread with this fruity, Instagram-ready condiment. I recommend serving your salsa with fish tacos—especially shrimp tacos!—to bring out your meat’s fresh, tropical flavors.
• Rice bowls: Adding a few spoonfuls of this pineapple and mango salsa to your favorite rice bowls is an easy way to add a pop of color and sweetness to them. This simple condiment adds a rich, refreshing taste to dishes like a salmon rice bowl and fish taco rice bowl.
• Pork chops: Few combinations are as sumptuous, sophisticated, or tasty as serving mango pineapple salsa with sweet-and-savory pork. You can even add a touch of classic outdoor smokiness to your plate by preparing grilled pork chops for the table.
• Thai recipes: Nothing balances Thai recipes’ savory, spicy, and sweet flavors better than a fruity salsa. Top your favorite dishes, like my Thai Steak Noodle Salad, with this 20-minute condiment, and prepare yourself for a host of compliments to the chef.

FAQs

Other Mango Recipes You Might Like

This mango pineapple salsa recipe explodes with sweet, tangy flavors. These simple recipes are just what you need for more refreshing ways to incorporate mango into your weekday menu.

• Mango Ginger Turmeric Smoothie
• Avocado and Mango Salad
• Mango Peach Smoothie

If you try this Mango Pineapple Salsa recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Pineapple Mango Salsa Recipe

This pineapple mango salsa recipe is a delicious fruit salsa that is packed with fresh flavors. Serve it as an appetizer with tortilla chips or as a condiment over blackened or grilled chicken, fish, or pork.

Course Condiment

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 20 minutes minutes

Resting time (optional) 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 57kcal

Author Aysegul Sanford

Ingredients

• 1 cup pineapple peeled, cored, and cut into ¼ inch pieces (5.3 ounces)
• 1 cup mango peeled and cut into ¼-inch pieces (5.3 ounces)
• ¼ cup red onion roughly chopped (1 ounce)
• 1 jalapeno seeded and roughly chopped (1 ounce)
• 3 tablespoons fresh cilantro roughly chopped
• 4 tablespoons lime juice freshly squeezed; approximately 2 limes
• ½ teaspoon kosher salt

Optional add ins:

• ¼ cup red bell pepper roughly chopped

Instructions

• In a bowl, add pineapple, mango, red onion, jalapeño, cilantro, lime juice, and salt. If using, add in the red pepper too.
• Stir to combine.
• Cover with plastic wrap and refrigerate for 30 minutes* or up to 2 hours for the flavors to combine.
• Serve as a condiment or with your favorite tortilla chips on the side.

Notes

• Storage: You can store leftovers in an airtight container in the fridge for up to 3 days.
• Ripe and finely chopped: We recommend using fresh ripe fruit that is finely chopped for this fruit salsa.

Nutrition

Calories: 57kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 176mg | Fiber: 2g | Sugar: 11g | Vitamin A: 828IU | Vitamin C: 56mg | Calcium: 16mg | Iron: 0.3mg

The post Mango Pineapple Salsa appeared first on Foolproof Living.

Ingredients

It’s incredible how delicious food can be with few ingredients and a simple cooking method. You only need a little oil and a pinch of salt and pepper to bring out the flavors while cooking red onions to get that gorgeous caramelization. Here’s what you’ll need:

• Red onions: When you’re at the grocery store, look for large onions that are free firm and free of bruises with their peppery skin still intact.
• Extra virgin olive oil: I like to use extra virgin olive oil (or another oil with a high smoke point) to get that nice caramelization for your roasted onion slices. Another good option that can withstand high cooking temperatures is avocado oil. 
• Seasonings: The beauty of this recipe is that you only need a tiny bit of seasoning to get a lot of flavor. Kosher salt and black pepper will do the job of bringing out the natural sweetness of red onions. 

How To Cook Red Onions in The Oven?

Cooking red onions is so quick, you’ll wonder how you’ve never tried it before. Your new favorite topping will be ready to serve on the dinner table in less than half an hour. Here’s the best way to make this tasty dish:

1. Preheat the oven: To start, preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper, and set aside.

2. Cut the onion: You have two options when cutting the onion. One is to slice them into rings and keep them whole. The other option is to slice them into rings, cut them in half, and separate them. Remember to peel off the papery skin before slicing. I recommend cutting them into ¼-inch-thick slices for roasting. 

3. Season the onions based on how you cut them: 
   • Cut into rings: If you slice them into rings, place them evenly on your baking sheet. Use a brush to lightly coat them with extra virgin olive oil on each side, and sprinkle them with salt and pepper (optional).
   • Thinly sliced: Separate the red onion slices and place them in a medium-sized bowl. Drizzle with olive oil and sprinkle with salt and pepper. Gently toss them together. Spread them on your sheet pan in a single layer.

4. Roast: Place your sliced red onions in the oven. For rings, flip them halfway through, or give them a good stir for thin slices. Cook for about 20 minutes until soft and turned lightly golden brown.
5. Serve: Take them out of the oven, and let them cool for a few minutes before using them in your recipe.

Storing and Reheating Instructions

We love the fact that baked red onion is a condiment that stores well. Here’s how we store and reheat leftovers:

• Storing: Let your oven-roasted sliced onions cool to room temperature. Keep them fresh in an airtight container and refrigerate for 3-4 days.
• Reheating: You can enjoy this recipe either hot or cold, but if you’d prefer it hot, you can reheat it in three ways. 
  • Oven: Put the roasted onions in an oven-proof baking dish with a splash of water. Roast them in preheated 350 degrees F. oven until heated through for about 8-10 minutes.
  • Sautee: Add the red caramelized onions to a saucepan with oil and sautee until thoroughly warmed.
  • Microwave: Place onions in a microwave-safe container with a splash of water. Heat in 30-second increments, stirring each time, until heated through.

How to Use Roasted Red Onions in Your Daily Cooking?

There are countless ways you can use this condiment. The real question is, what don’t they go with? Here are a few uses for red onions:

• Salads: Caramelized onions pair beautifully with salads, especially if you use cheese in your salads. This La Scala Salad recipe is a prime example. The sweet tang from the onions is absolutely heavenly with feta or goat cheese. You can use butter lettuce or spring mix like in my Goat Cheese and Beet Salad. Another option is to replace the raw red onions in this Friends Salad recipe with cooked red onions. 
• Pizzas & Taco Topping: Roasting onion to add on top of pizza will please any crowd. They’re also a great topping option for taco recipes like my Black Bean, Quinoa Tacos, and Beef Brisket Tacos.
• Burgers, Sandwiches, and Wraps: Red onion is a staple for burgers, sandwiches, and wraps, so why not swap them out with its roasted version? Sink your teeth into a Guacamole Bacon Burger or Greek Pita Wraps topped with roasted red onion slices!
• Cooked Grains and Grain Bowls: Grain bowls are fun because the toppings are limitless. I love adding roasted onions to dishes like my Lemon Quinoa. Have fun with a variation like roasted balsamic onions for this Sweet Potato Quinoa Bowl. They provide the overall dish with a lovely texture and a slightly sweet bite.
• Dips and salsas: These baked red onions can be the final colorful touch to dishes like Peach Salsa and Pineapple Mango Salsa.